Shawarma Chicken Pot Pie

Shawarma Chicken Pot Pie
Servings: 4 Yield: servings Prep 20 mins Cook 13 mins Bake 400°F 25 mins


  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/2 green bell pepper, cored, seeded and chopped
  • 4 ounces white mushrooms, stems removed, quartered
  • 2 carrots, diced
  • 1 rib celery, diced
  • 1/3 cup all-purpose flour
  • 2 tablespoons shawarma seasoning (see Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 1 cup frozen green peas, thawed
  • 2 sheets frozen puff pastry (from a 17.3 oz package), thawed
  • 1 egg, lightly beaten

Make It

1. Heat oven to 400 degrees . Coat four 11/2-cup ramekins with nonstick cooking spray (see Note).

2. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes, turning once. Remove and place on a plate.

3. Add remaining 1 tbsp oil, the onion, pepper, mushrooms, carrots and celery. Cook 5 minutes, stirring occasionally. Add flour, shawarma seasoning, salt and pepper. Cook 1 minute. Gradually stir in broth and milk; simmer until thickened, about 2 minutes. Return chicken to skillet and add peas. Stir to combine.

4. Spoon a generous 1 1/2 cups of the mixture into each prepared ramekin.

5. Unroll pastry sheets and cut two 5-inch circles from each (1/2 inch wider than ramekin). Place a piece of pastry over each ramekin, tuck under and flute. Brush each with egg. Make a vent in center of each with a small knife.

6. Place on a baking sheet and bake at 400 degrees for 25 minutes. Cool slightly.


7. Note: Look for shawarma seasoning in your supermarket's international foods aisle or in a specialty store.

8. Note: For one large pie, spoon chicken mixture into an 11 x 8-inch baking dish. Fit pastry over top, vent in a few places and brush with egg. Bake at 400 degrees for 30 to 35 minutes, until browned and bubbly.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 487, Fat, total (g): 19, chol. (mg): 148, sat. fat (g): 4, carb. (g): 34, fiber (g): 6, pro. (g): 45, sodium (mg): 752, Percent Daily Values are based on a 2,000 calorie diet.