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Shawarma, a beloved dish with origins in the Middle East, has captivated the taste buds of food lovers worldwide. Traditionally made with marinated meat that is cooked on a rotating vertical spit, Shawarma is celebrated for its robust flavors and aromatic spices. It is often served in wraps or on plates alongside fresh salads and tangy sauces, making it a versatile dish that can be enjoyed in many forms. In recent years, culinary enthusiasts have taken a creative approach to traditional recipes, and one delightful fusion that has emerged is the Shawarma Chicken Pot Pie. This recipe marries the comforting essence of a classic pot pie with the vibrant and aromatic flavors of Shawarma, resulting in a dish that is not only hearty but also bursting with flavor.
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Homemade Shawarma Chicken Pot Pie

Discover the delicious fusion of flavors in Shawarma Chicken Pot Pie Delight! This recipe combines the traditional comfort of pot pie with the vibrant spices of Middle Eastern shawarma, creating a hearty and flavorful dish perfect for any occasion. Easy to prepare, it features tender marinated chicken, mixed vegetables, and a flaky puff pastry crust. Elevate your dinner with this unique twist on a classic! #Shawarma #PotPie #Recipe #FusionCuisine #ComfortFood #DinnerIdeas #CookingAtHome #FoodieFun

Ingredients

2 cups cooked chicken, shredded (preferably marinated in shawarma spices)

1 cup frozen mixed vegetables (peas, carrots, corn)

1 medium onion, chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp turmeric powder

½ tsp cinnamon

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons all-purpose flour

2 cups chicken broth

½ cup plain yogurt

1 tablespoon lemon juice

1 teaspoon fresh parsley, chopped (for garnish)

1 sheet of puff pastry (thawed)

1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute.

      Add Spices: Sprinkle in the cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Stir until fragrant, about 1-2 minutes.

        Make the Sauce: Sprinkle flour over the sautéed mixture and mix well. Gradually pour in the chicken broth, stirring continuously until the sauce thickens. Allow it to simmer for about 5 minutes.

          Combine Ingredients: Stir in the shredded chicken, mixed vegetables, yogurt, and lemon juice. Cook for another 2-3 minutes until everything is heated through and well combined. Adjust seasoning as needed. Remove from heat.

            Prepare the Pie: Pour the chicken mixture into a pie dish or individual ramekins. Roll out the puff pastry to fit over the top, sealing the edges. Cut a few slits in the pastry to allow steam to escape.

              Add Egg Wash: Brush the top of the puff pastry with the beaten egg to give it a beautiful golden color.

                Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden and puffed.

                  Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4