Spiced Chicken Pot Pies Recipe

• Level: Intermediate
• Yield: Serves 4
• Nutritional Information Per Serving (1 of 4): Calories 1034, Total Fat 72 g, Saturated Fat 22 g, Carbohydrates 35 g, Dietary Fiber 6 g, Sugar 9 g, Protein 59 g, Cholesterol 375 mg, Sodium 1541 mg
• Total Time: 1 hour 40 minutes
• Active Time: 50 minutes

"This recipe is my take on a beloved comfort dish, influenced by the traditional Yemeni spice mix called Hawaij. I adore how it imparts a warm, savory, and almost buttery essence to the meal," Molly shares. Dive into this cozy, aromatic twist on chicken pot pies that will transport your taste buds and warm your soul!

Hawaij Spice Blend Ingredients:

• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom

Ingredients for the Pot Pies:

• 2 tablespoons canola oil
• 6 bone-in, skin-on chicken thighs
• Kosher salt and ground black pepper
• 1 yellow onion, diced
• 3 large carrots, sliced thinly into rounds
• 3 celery stalks, sliced
• 1 teaspoon freshly grated ginger
• 6 tablespoons all-purpose flour
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 bunch fresh dill, finely chopped
• 1/2 bunch fresh parsley, finely chopped
• 3/4 cup peas, fresh or frozen
• 1/2 cup heavy cream
• 1 sheet frozen puff pastry, thawed overnight in the fridge or for 20-30 minutes at room temperature
• 1 large egg mixed with a splash of water (for egg wash)
• Flaky sea salt, for garnish
• Sesame seeds, for topping

Instructions:

1. Prepare the spice blend: Combine all the spice ingredients in a bowl. Keep the mixture stored in an airtight container at room temperature for up to three months. This golden blend is your secret weapon for irresistible flavor!
2. Cook the chicken pot pies: Preheat your oven to 425F (220C). Warm the canola oil in a large oven-safe skillet or pot over medium-high heat. Season the chicken thighs generously on both sides with kosher salt and pepper, then place them skin-side down in the skillet. Cook until the skin turns golden and crispy, about 10 minutes. Flip the thighs, then transfer the pan to the oven and bake until the chicken reaches an internal temperature of 165F (74C), about 10 to 15 minutes more. Remove the chicken, leaving the rendered fat in the pan.
3. Return the pan to medium heat, add diced onion, carrots, celery, and a pinch of kosher salt. Stir often and cook until the vegetables soften, about 7 to 10 minutes. Stir in the grated ginger and 1 tablespoon of the Hawaij spice blend; cook for an additional minute. Sprinkle in the flour and stir, cooking for another minute to form a roux.
4. Meanwhile, bring the broth to a gentle simmer in a small saucepan. Gradually add the broth to the vegetable mixture, a ladleful at a time, stirring until thickened before adding more. Incorporate the dill, parsley, and peas, then reduce the heat to low.
5. Debone the chicken, discard or enjoy the skin separately, chop the meat into bite-sized pieces and stir into the vegetable mixture. Mix in the heavy cream. Taste and adjust seasoning as needed.
6. Divide the filling evenly among four 1/2-quart ovenproof bowls or cocottes placed on a rimmed baking sheet to catch any spills during baking.
7. On a clean surface, roll out the puff pastry sheet to be large enough to cut into four squares, each about one inch bigger than the bowls. Cut the sheet into four equal squares and cut a few slits in the center of each square to vent steam (it's easier to do this on the counter, not on the bowls).
8. Place the puff pastry squares over the filled bowls so they fit comfortably. Brush the tops with the egg wash, sprinkle with flaky sea salt, and generously cover with sesame seeds.
9. Bake until the pastry is puffed and golden, approximately 20 minutes. Allow to cool slightly before serving. Serve hot and watch your loved ones savor every flavorful bite!

Photograph by Yunhee Kim