Shawarma Spiced Chicken Pot Pie

Prepare to delight your senses with this festive and incredibly delicious **Chicken Shawarma Pie**. This unique twist on a classic Middle Eastern favorite isn’t just a treat for your tastebuds; its beautiful presentation will impress your eyes too, making it a perfect centerpiece for any gathering or a special family meal. Forget the usual takeout; this homemade shawarma pie promises a culinary experience that will have everyone asking for more.

Chicken shawarma holds a special place in many hearts, including mine. It’s a staple in our home, a dish we frequently crave and enjoy. However, even with the most beloved meals, a touch of culinary creativity can reignite the spark. If you’re accustomed to preparing shawarma in its traditional wrap form and are seeking an exciting new approach, then this **Chicken Shawarma Pie recipe** is exactly what you need. It’s designed to elevate your shawarma experience, transforming familiar flavors into something truly extraordinary and unforgettable.

My quest for the perfect shawarma often takes me down memory lane and across continents. This past summer, during a visit to Egypt, my niece excitedly took me to a Syrian restaurant, boasting it served the world’s most delicious shawarma wrap. While I must commend their toomeya (garlic dip) as absolutely divine, the chicken itself, unfortunately, fell short of my expectations. It was a perfectly grilled, nicely marinated chicken, no doubt, but it lacked the quintessential, vibrant flavor profile that defines authentic shawarma for me. It simply didn’t sing.

Lately, I’ve noticed a concerning trend in many shawarma establishments. The authentic, tangy, and garlicky essence that I grew up with seems to be fading. Some places even go as far as adding fried potato cubes into the wraps – a deviation that, to me, misses the mark entirely. For a dish to truly be shawarma, it must possess a distinctive tartness and a robust garlicky punch. These are the flavors etched into my memory from childhood, and they are non-negotiable for a truly satisfying experience.

The secret to achieving this authentic, unforgettable taste lies in the marinade. A crucial component often overlooked is the judicious use of both lemon juice and white vinegar. This combination provides the depth of flavor and the distinctive tartness that sets true shawarma apart. Many recipes rely solely on lemon juice, which, while good, often fails to deliver that complex, tart profile. If you’re not a fan of tartness in your food, then this particular rendition might not be for you, but fear not! I’m always cooking up new surprises, so keep an eye out for my next recipe, which I’m confident will cater to your palate.

Crafting the Perfect Chicken Shawarma Pie: A Step-by-Step Guide

Enough reminiscing and culinary critiques; let’s dive into the exciting part: creating this show-stopping chicken shawarma pie! This recipe is a labor of love, designed to bring the rich, aromatic flavors of traditional shawarma into a comforting, oven-baked format. The process involves two main components: the intensely flavorful chicken filling and the soft, pillowy pie crust that encases it all. Each step is crucial to achieving the perfect balance of taste and texture.

1. The Star of the Show: Authentic Shawarma Chicken Marinade

The marinade is where the magic truly begins. It infuses the chicken with the signature tangy, garlicky, and deeply spiced flavors that are the hallmark of authentic shawarma. This generous marination time ensures every strip of chicken is bursting with flavor, transforming ordinary poultry into something truly extraordinary.

To start, gather your aromatics and spices. In a large mixing bowl, combine fresh minced garlic, a generous blend of traditional shawarma spices (cumin, paprika, turmeric, ground cloves, and cinnamon), tangy lime juice, the essential white vinegar, and a good quality olive oil. Whisk these ingredients thoroughly until they are well integrated, creating a fragrant, vibrant base for your chicken.

Next, add your boneless, skinless chicken thighs, cut into uniform strips, to the marinade. Ensure every piece is thoroughly coated. Once mixed, cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally, overnight. This extended marination period is crucial for developing the deep, complex flavors that define this dish.

2. Preparing the Perfect Pie Dough

While your chicken soaks up all those incredible flavors, it’s time to prepare the foundation of our pie: the dough. A good, soft, and pliable dough is essential, providing a comforting contrast to the rich filling. This yeast-based dough will rise beautifully, resulting in a golden, slightly crisp crust that perfectly complements the shawarma chicken.

In a stand mixer bowl (or a large bowl for hand-kneading), combine the all-purpose flour, salt, dry powdered milk, dry yeast, and sugar. Give these dry ingredients a good mix to ensure even distribution. Then, gradually add the white vinegar, melted unsalted butter, and warm milk, mixing until a soft, slightly sticky dough forms. Continue kneading for about 5-7 minutes until the dough becomes smooth, elastic, and no longer sticks to the sides of the bowl. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for approximately one hour, or until it has visibly doubled in size. This rising process is key to a light and airy crust.

3. Cooking the Marinated Chicken to Perfection

As the dough happily rises, it’s the perfect time to cook your marinated chicken. You have a couple of excellent options for achieving deliciously tender and slightly crispy shawarma chicken.

My preferred method for cooking shawarma is on the stovetop in a large, deep skillet. Heat a couple of tablespoons of olive oil over medium-high heat, then add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook until the chicken is thoroughly done, beautifully browned, and has developed those coveted crispy edges. Alternatively, you can spread the chicken on a baking sheet and cook it in a preheated oven until tender and lightly charred. Both methods yield fantastic results, so choose the one that best suits your preference and kitchen setup.

4. Assembling Your Festive Shawarma Pie

With your dough risen and chicken cooked, it’s time for the creative part: assembling your magnificent shawarma pie. This is where the individual components come together to form a cohesive, flavorful masterpiece.

Gently punch down your risen dough and transfer it to a clean, lightly floured surface. Divide the dough into two unequal parts, roughly a 1:2 ratio. The larger portion will form the bottom crust of your pie, and the smaller will be the top. Roll out the larger portion of dough into a circle big enough to comfortably fit into a 9½-inch pie pan, allowing for some overhang. Carefully transfer the rolled dough into the pie pan.

Now, fill your pie. Generously spoon the cooked chicken shawarma onto the bottom crust. This is also the stage to add your favorite fresh vegetables. I chose to keep my veggies crisp by adding them uncooked, such as thinly sliced red onion and sweet peppers, allowing their fresh crunch to complement the rich chicken. However, if you prefer softer vegetables, feel free to cook them briefly with the chicken or steam them lightly before adding them to the pie.

Roll out the smaller portion of dough for the top crust. Brush the edges of the bottom crust with a little water; this helps create a strong seal. Carefully drape the top dough over the filling, aligning the edges. Trim any excess dough and then firmly crimp the edges together, perhaps using a fork, to seal the pie securely. This not only prevents the filling from escaping but also creates a beautiful, rustic border.

For that irresistible golden-brown finish and a touch of elegance, whisk an egg and gently brush it over the entire top surface of the pie. Then, sprinkle generously with sesame seeds. This adds both visual appeal and a delightful nutty flavor. Preheat your oven to 400°F (200°C).

5. Baking for Golden Perfection and Serving

Place the prepared pie in the preheated oven and bake for approximately 20 minutes, or until the top crust is a beautiful golden brown. If you prefer a harder, crispier crust, you can extend the baking time by a few extra minutes, keeping a close eye on it to prevent burning. The aroma filling your kitchen will be absolutely intoxicating!

Once baked to perfection, remove the pie from the oven. Resist the urge to slice into it immediately! Let it stand and cool for about 10-15 minutes. This brief resting period allows the filling to settle and makes for cleaner, easier slicing. Then, cut into wedges and serve this magnificent Chicken Shawarma Pie. It’s truly a crowd-pleaser and a versatile dish that can be enjoyed on its own or with a side. If you’re hosting a larger gathering, don’t hesitate to double or even triple the recipe to ensure everyone gets a generous slice.

Serving Suggestions and Customizations

This Chicken Shawarma Pie is incredibly satisfying on its own, but it also pairs beautifully with a variety of accompaniments. Consider serving it with a fresh green salad, a dollop of creamy garlic sauce (toumeya), or a simple yogurt and cucumber dip to cut through the richness. Pickled vegetables, especially pickled turnips, also provide a fantastic tangy contrast. You can also experiment with the vegetables inside the pie; try adding thinly sliced bell peppers of different colors, zucchini, or even finely chopped spinach for added nutrition and flavor. The possibilities are endless!

I genuinely hope this recipe brings joy and deliciousness to your kitchen. If you decide to make this delightful Chicken Shawarma Pie, please share your creations! Snap a pic and hashtag it #amiraspantry. I absolutely love seeing your culinary adventures on Instagram, Facebook, and Twitter!

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Chicken Shawarma Pie

A delicious, tart, and authentic chicken shawarma encased in a comforting pie crust.

Course: Main Course

Cuisine: Middle Eastern

Servings: 8 people

Author: Amira

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Ingredients

For the chicken shawarma:

• ¼ cup lime juice
• 1 Tablespoon white vinegar*
• ½ cup olive oil
• 1 Tablespoon minced garlic
• ¾ teaspoon salt, or to taste
• 1 teaspoon ground black pepper
• 1 Tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• 3 pounds boneless, skinless chicken thighs
• 1 medium red onion, quartered
• Sweet pepper (sliced)
• 2 Tablespoons oil for cooking

For the pie dough:

• 2 ½ cup all-purpose flour
• ¼ teaspoon salt
• 1 Tablespoon dry powdered milk
• ½ Tablespoon dry yeast
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1 cup warm milk
• 2 Tablespoon unsalted butter, melted
• An egg and some sesame seeds to garnish

Instructions

1. Prepare the chicken marinade: In a bowl, combine the lime juice, vinegar, ½ cup olive oil, minced garlic, salt, pepper, cumin, paprika, turmeric, cloves, and cinnamon. Whisk well to combine. Add the chicken strips and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, or ideally overnight.
2. Make the pie dough: In your mixer bowl, combine flour, salt, dry milk, sugar, and yeast. Mix well.
3. Add vinegar, melted butter, and gradually add warm milk while kneading. Continue kneading until you have a soft dough that separates from the mixing bowl and is no longer sticky.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for an hour, or until doubled in size.
5. While the dough is rising, cook the chicken: In a large, deep skillet, add the remaining 2 Tablespoons of olive oil over medium-high heat. Add the marinated chicken and cook until thoroughly done and browned with slightly crispy edges.
6. Assemble the pie: After the dough has risen, transfer it to a lightly floured surface. Divide the dough into two unequal parts, approximately a 1:2 ratio (one larger for the bottom, one smaller for the top). Roll each part separately.
7. Roll the larger dough portion and place it in the bottom of a 9½-inch pie pan.
8. Add the cooked chicken, sliced red onion, and sweet pepper on top of the bottom crust.
9. Brush the rim of the bottom dough with some water. Roll out the smaller dough portion and carefully place it over the filling to cover the pie. Seal the edges firmly, using a fork to crimp them for a decorative finish.
10. Brush the top of the pie with a whisked egg and sprinkle generously with sesame seeds.
11. Bake the pie: Bake in a preheated 400°F (200°C) oven for 20 minutes, or until the crust is golden brown. Bake for a few more minutes if you desire a harder crust.
12. Remove from the oven, let it stand and cool for a bit (about 10-15 minutes), then cut into wedges and serve.
13. Enjoy your homemade Chicken Shawarma Pie!

Notes

• I personally use nearly 3 Tablespoons of white vinegar in my marinade for an extra tangy kick. However, if you are not accustomed to tart food, start with 1 Tablespoon and adjust to your taste as you become more familiar with the flavor.
• For crispier vegetables, add them raw to the pie filling just before baking. If you prefer them softer, you can sauté them lightly with the chicken or steam them briefly beforehand.

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