Moroccan Tagine-Spiced Chicken and Vegetable Pot Pies

Individual chicken and vegetable pot pies filled with a flavorful Moroccan tagine-spiced sauce and topped with flaky puff pastry.

Prep Time

20 minutes

Total Time

55 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.58/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken

Ingredients

Servings

1lbBoneless, skinless chicken thighs(cut into 1-inch pieces)

£4.00

2tbspOlive oil

£0.20

1mediumOnion(chopped)

£0.30

2clovesGarlic(minced)

£0.10

2mediumCarrots(peeled and diced)

£0.20

2stalksCelery(diced)

£0.30

1mediumSweet potato(peeled and diced)

£0.60

0.5cupDried apricots(chopped)

£1.00

0.3cupRaisins

£0.30

1.5cupsChicken broth(low sodium)

£0.50

2tbspTomato paste

£0.15

2tbspTagine spice blend(or a blend of cumin, coriander, turmeric, ginger, cinnamon, and paprika)

£0.75

0.5tspSalt(or to taste)

£0.01

0.3tspBlack pepper(or to taste)

£0.02

1sheetFrozen puff pastry sheets(thawed)

£1.20

1Egg(beaten, for egg wash)

£0.30

2tbspFresh cilantro(chopped, for garnish (optional))

£0.40

Total Cost

£10.33

£2.58 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Heat olive oil in a medium saucepan over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the saucepan and set aside.
3.
Add the onion, garlic, carrots, and celery to the saucepan and cook until softened, about 5-7 minutes.
4.
Add the sweet potato, dried apricots, raisins, chicken broth, tomato paste, tagine spice blend, salt, and pepper to the saucepan. Bring to a simmer.
5.
Return the chicken to the saucepan. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
6.
Divide the chicken and vegetable mixture evenly among the 4 individual oven-safe dishes or ramekins.
7.
On a lightly floured surface, roll out the puff pastry sheet and cut into 4 squares, slightly larger than the diameter of the dishes or ramekins.
8.
Place a puff pastry square over each dish, pressing gently around the edges to seal. Cut a few slits in the top of each pastry to allow steam to escape.
9.
Brush the tops of the puff pastry with the beaten egg wash.
10.
Place the dishes on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
11.
Let cool slightly before serving. Garnish with fresh cilantro, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

55g

21% of RDA

Fat

38g

54% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

23 g

26% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a vegetarian option, substitute the chicken with chickpeas or other beans.

Adjust the amount of tagine spice blend to your taste preference.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Add the puff pastry just before baking.

If the puff pastry is browning too quickly, cover the pot pies loosely with foil during the last few minutes of baking.

Cooking Equipment

Oven

Stovetop

Medium saucepan

4 individual oven-safe dishes or ramekins (about 1 cup capacity)

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a vegetarian option, substitute the chicken with chickpeas or other beans.

Adjust the amount of tagine spice blend to your taste preference.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Add the puff pastry just before baking.

If the puff pastry is browning too quickly, cover the pot pies loosely with foil during the last few minutes of baking.

Moroccan Tagine-Spiced Chicken and Vegetable Pot Pies

Ingredients

Instructions