Chicken Pie (Parsi Style)
A classic Parsi-colonial dish that marries British pie-making techniques with Indian flavors, featuring tender chicken and potatoes simmered in a rich, savory gravy without turmeric. This comforting pie is topped with a flaky, golden puff pastry crust and hides a layer of hard-boiled eggs inside, creating a hearty and elegant meal. The filling is seasoned with extra lemon and savory sauce to maintain a zesty profile even after baking.
Ingredients
- 1 kilogram Chicken (whole or bone-in pieces) (Originally '3 chickens' (likely small pullets). Scaled to 1kg for a standard family pie. Cut into medium pieces.)
- 4 medium Potatoes (Peeled and cut into halves or quarters.)
- 6 whole Hard-boiled eggs (Peeled and cut lengthwise into halves.)
- 1 pound Puff pastry (Originally 'puff paste' to be made from scratch. Store-bought sheets are a modern equivalent.)
- 2 large Onions (Finely chopped (implied for the masala base).)
- 2 tablespoons Ginger-garlic paste (Implied 'masala' ingredient.)
- 2 whole Green chilies (Finely chopped (implied 'masala' ingredient).)
- 1 teaspoon Garam masala (Implied spice blend.)
- 3 tablespoons Lemon juice (Use generously as per instructions.)
- 1 tablespoon Worcestershire sauce (Originally just 'sauce'. Worcestershire is typical for Parsi colonial dishes.)
- 4 tablespoons Butter (For cooking and glazing.)
- 2 cups Water or Chicken Stock (For gravy. Adjust quantity to ensure plenty of liquid.)
- 1 teaspoon Salt (To taste.)
Instructions
- 1Clean the chicken and cut it into medium-sized pieces (quarters or eighths). Peel the potatoes and cut them into halves. Hard boil the eggs, peel them, and cut them lengthwise into halves.
- 2In a large pot, heat 2 tablespoons of butter. Sauté onions, ginger-garlic paste, and green chilies until fragrant. Add the chicken pieces and potatoes. Add salt, garam masala, and enough water or stock to create a generous amount of gravy. Simmer until the chicken is tender. Note: Do NOT add turmeric. If potatoes cook faster than the chicken, remove them and set aside. Ensure there is extra gravy as it will reduce during baking.
- 3Once the chicken is cooked, stir in the lemon juice and Worcestershire sauce. The recipe recommends adding more acidity than usual (extra lemon and sauce) because the baking process can mellow the tartness.
- 4Preheat oven to 400°F (200°C). Roll out the puff pastry. Invert your deep pie dish onto the pastry to cut a lid that matches the size. From the remaining pastry, cut a strip about 2 fingers wide (approx. 1.5 inches). Wet the rim of the pie dish with a little water and press this pastry strip along the edge to create a border.
- 5Arrange the chicken pieces and potatoes neatly in the dish, leaving spaces between them for the gravy. Place the halved hard-boiled eggs cut-side down on top of the mixture. Pour all the gravy into the dish, filling the gaps.
- 6Moisten the pastry strip on the rim with water. Place the cut pastry lid on top, stretching it slightly to fit, and press down to seal the edges. Trim any excess pastry with a knife. Use leftover pastry to cut decorative shapes (flowers, leaves) and stick them to the center of the lid with a little water. Brush the entire top surface with a thick layer of melted butter.
- 7Bake in the preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is puffed and golden brown. Serve hot.