Think about enjoying some comfort food and having a lovely meal ready to eat out of the oven. This delicious Shawarma Chicken Pot Pie Recipe is a crowd-pleaser and a must-try if you love comfort food.
The boys love eating out of the ramekins, and the crispy, flaky pastry is a treat. I often double this recipe to make enough to have leftovers for lunch the next day.
I find this recipe simple enough to follow for somebody without a lot of pie making experience like myself. The pasty turned out crispy and flaky, and everyone enjoyed it.
Chicken Shawarma is a classic Middle Eastern dish, and making it into pot pies gives it that extra level of comfort food. However, I find the Shawarma flavour in this dish is very mild and not overwhelming at all.
I personally also really love the combination of carrots, peppers, mushrooms, celery, peas, and onions. It makes the dish so hearty and filling.
Helpful Tip: Remember to defrost the frozen puff pastry overnight in your refrigerator before you start cooking, or leave it out at room temperature for about 2 hours before you start making the meal.
Delicious Shawarma Chicken Pot Pie Recipe
- 2 tbsp olive oil
- 2 large boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 medium onion (chopped)
- 1 medium red bell pepper (chopped)
- 1 cup of white mushrooms (sliced)
- 2 medium carrots (diced)
- 2 stalks of celery (diced)
- 1/3 cup of all-purpose flour
- 2 tbsp of Shawarman seasoning
- 1/2 tsp of salt
- 1/2 tsp of ground black pepper
- 1 1/2 cups of chicken broth
- 1 cup of non fat milk
- 1 cup of frozen peas (thawed)
- 2 sheets of frozen puff pastry, thawed
- 1 egg (beaten lightly)
- butter to greasy ramekins
- Set the oven to 400F. Grease your six ramekins with butter (I used 6-8oz ramekins).
- Heat 1 tbsp of oil in a large non stick skillet, over medium-high heat. Add the diced chicken and cook until no longer pink, turn a couple of times. Around 5 minutes. Once fully cooked remove from the skillet and put on a plate.
- Add the rest of the oil to the same skillet, add the onion, pepper, carrots, celery, and mushrooms, and saute for 5 minutes. Stirring occasionally.
- Add flour and shwarma spice, salt and pepper, and mix well. Cook for 1 minute.
- Stir in broth and milk gradually and mix, simmer until the sauce thickens, for a minute or 2.
- Add chicken back into the skillet, add peas, mix everything well.
- Get the buttered ramekins and add some of the cooked mixture to each one.
- Unroll the thawed pastry sheets and cut each one into pieces to fit the ramekin. Try to cut 1/2 inch wider than the size of your ramekin.
- Put the pastry over the ramekin, tuck under and flute. Make a venting hole in the centre of each one with a knife.
- Brush the top of each one with the egg.
- Place the ramekins on top of a baking sheet and bake in the oven for 30 minutes. Check to ensure the pastry is crispy and flaky, if not, leave for another 5 minutes.
- Cool slightly and serve inmediately.
Let’s get started! Cook the chicken and then the vegetables, mix the spices and liquid ingredients:
Ready to go in the ramekins. I love the presentation of these! Something fun about eating out of these.
One roll of pastry is enough for four of these (cutting it into four sections). Each box comes with two rolls.
I am not the best at arranging the pastry into beautiful shapes, but you can get creative and make a delicate pastry shell. Don’t forget to brush with the egg before they go into the oven.
These beauties are out of the oven, and they look amazing! Look at that pastry!
And the best part, cracking the pastry and enjoying the hearty filling!
So delicious! We are all big fans of this recipe. The presentation is also so fun! So great if you have people over and want to serve something a bit more elaborate, but still easy to make.
If you end up making this recipe, I would love to hear your thoughts. Comment below, let me know how it turned out for you!