- K&N’s Shami Kabab - 6-8 or as required
- Short-crust dough - as required
- Veggie filling - as required
- Eggs - as required; beaten
- Parsley - for garnishing
Take the short-crust dough and divide it into 2 equal parts.
Sprinkle flour and roll them out into two flat circles.
Fry K&N’s Shami Kabab as per instructions on label. Set aside.
Place one dough sheet into pie pot and fill it with veggie filling.
Layer Shami Kabab on top and cover it the other dough. Pinch and twist the edges to close them. Place cuts with a knife on top.
In a preheated oven, bake at 355°F for 30-40 minutes or until the crust is golden.
During last 10 to 15 minutes of baking, take the pie out of the oven, cover the crust edge with strips of foil to prevent excessive browning, and bake again.
Take out of oven sprinkle parsley on top. Shami Kabab Pot Pie is ready.
- Butter - ⅓ cup
- Onion - ⅓ cup; chopped
- All-purpose flour - 2 tbsp
- Chicken broth - 2 cups
- Milk - ½ cup
- Black pepper powder - ½ tsp
- Salt - ½ tsp or to taste
- Carrot - ½ cup; diced
- Broccoli - ½ cup
- Sweet corn - ½ cup
- Peas - ½ cup; boiled
In a pot, melt butter, add onion, all-purpose flour and cook over low flame.
Gradually add chicken broth and let it boil. Add milk and let it simmer.
Add black pepper, salt and cook until thick in consistency.
Add carrot, broccoli, sweet corn, peas and cook for 1-2 minutes. Your veggie filling is ready.
