Chicken Paratha Pie

A comforting, hearty pot pie with a flaky twist — using Taj Frozen Paratha instead of traditional pastry for extra layers and flavour.

Ingredients (Serves 4)

For the filling

• 2 tbsp oil or butter

• 1 onion, finely chopped

• 1 tsp Taj Crushed Garlic

• 1 tsp Taj Crushed Ginger

• 400 g chicken breast or thigh, diced

• 1 carrot, diced

• ½ cup peas

• ½ cup sweetcorn

• 2 tbsp plain flour

• 300 ml chicken stock

• 100 ml double cream (or milk)

• Salt & black pepper

• ½ tsp dried thyme or mixed herbs

For the crust

• 2–3 Taj Frozen Parathas, thawed

• 1 egg, beaten (for egg wash)

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Method

1. Cook the filling
   Heat oil or butter in a pan. Sauté onion until soft, then add crushed garlic and ginger.
   Add chicken and cook until sealed.

2. Add vegetables & sauce
   Stir in carrot, peas and sweetcorn. Sprinkle over flour and mix well.
   Gradually add stock, stirring until thickened.
   Add cream, herbs, salt and pepper. Simmer 5 minutes until rich and creamy. Cool slightly.

3. Assemble the pie
   Preheat oven to 190°C (fan 170°C).
   Spoon filling into a pie dish or individual ramekins.

4. Paratha topping
   Lightly roll out thawed parathas and place over the filling.
   Trim edges, crimp gently, and brush with beaten egg.

5. Bake
   Bake for 25–30 minutes until the paratha is golden, crisp and flaky.

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 Serving Suggestions

• Serve with steamed greens or buttery mash

• Perfect as a family dinner, winter warmer, or freezer meal

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Pro Tips

• For extra crispness, brush paratha with butter before egg wash

• Add mushrooms or leeks for variation

• Can be assembled ahead and frozen unbaked