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Homemade Shawarma Chicken Pot Pie

August 23, 2017 by Amira 4 Comments

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Get your shawarma fix with this festive looking delicious shawarma pie. Your eyes along with your tastebuds will definitely thank you for this.

Get your shawarma fix with this festive looking delicious shawarma pie. Your eyes along with your tastebuds will definitely thank you for this.
We love chicken shawarma around my home, it is always on my menu. But, we get bored, human nature. If you get bored from preparing it the traditional way, try this chicken shawarma recipe that will knock your socks off!!

Get your shawarma fix with this festive looking delicious shawarma pie. Your eyes along with your tastebuds will definitely thank you for this.
When I was in Egypt this summer, my niece took me to a Syrian restaurant that makes- in her opinion- the most delicious shawarma wrap in the whole world. It was ok, I have to admit that their toomeya was super delish but the chicken itself… was lacking in various aspects. If I was to describe it, I would say a nicely well marinated GRILLED chicken, but nothing more.

I do not know what happened to the shawarma restaurants lately!! this is not what I grew up  devouring as shawarma. Sometimes they put fried potato cubes in the wrap!! what is this. For me, shawarma was, should and will always be tangy and garlicky as well.
Chicken for shawarma should be marinated in a mixture of lemon and white vinegar to give it the taste I remember from my distant childhood :).  

Many recipes call for only lemon juice, and often times it does not give this authentic tartness not even close. If you hate tartness in your food then this recipe is not for you and just wait for my next recipe, I am sure you’ll be pleased as I am preparing a surprise.

Get your shawarma fix with this festive looking delicious shawarma pie. Your eyes along with your tastebuds will definitely thank you for this.
So enough talking and let me show off a little :).

Prepare the marinade for chicken, combine garlic, spices, lime juice vinegar and oil mixing well.

Add chicken strips, mix well and refrigerate for at least 2 hours.


Meanwhile, mix the dough ingredients and let it rise for almost an hour or until doubled in size.


While the dough is rising cook the chicken either on stovetop or in the oven. I like cooking shawarma on the stove as it gets crispier with brown edges.


Now divide the dough into two unequal parts to form top and bottom of the pie.


Roll the bottom (bigger) part and top with cooked sharama along with the veggies.


Roll the top part, brush the edges of the bottom part with water then cover with the top part and seal with a fork.


Brush the top with an egg and sprinkle some sesame seeds on top. Bake in a 400F preheated oven for almost 20 minutes until top is golden brown. Bake for more time if you want a harder crust.

Get your shawarma fix with this festive looking delicious shawarma pie. Your eyes along with your tastebuds will definitely thank you for this.
I did not cook the veggies with the chicken as I wanted the veggies to be crisp but of course you can cook them along with the chicken either in the oven or on stovetop.I’ve made this dish several times, it is a crowd pleaser so feel free to double or triple the recipe if you feel the need to for larger crowd.

I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!

Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

Get your shawarma fix with this festive looking delicious shawarma pie. Your eyes along with your tastebuds will definitely thank you for this.

Chicken Shawarma Pie

Course: Main Course
Cuisine: Middle East
Servings: 8 people
Author: Amira
A delicious tart authentic chicken shawarma in a pie.
Print Recipe

Ingredients

For the chicken shawarma:

  • 1/4 cup lime juice
  • 1 Tablespoon white vinegar*
  • 1/2  cup  olive oil.
  • 1 Tablespoon minced garlic.
  • 3/4  teaspoon  salt or to taste.
  • 1  teaspoons  ground black pepper
  • 1  Tablespoon  ground cumin
  • 1  teaspoons  paprika
  • 1  teaspoon  turmeric
  • 1/4 teaspoon ground cloves.
  • 1/4 teaspoon ground cinnamon
  • 3  pounds boneless skinless chicken thighs.
  • 1  medium red onion quartered.
  • Sweet pepper.
  • 2 Tablespoons oil for cooking.

For the pie:

  • 2 1/2 cup AP flour.
  • 1/4 teaspoon salt.
  • 1 Tablespoon dry powdered milk.
  • 1/2 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

  • Prepare the marinade for chicken.
  • In a bowl, add the lemon juice, vinegar, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cloves, cinnamon then whisk to combine. Add the chicken and toss well to coat. Cover and pop in refrigerator for at least 2 hour.

Make the dough.

  • In your mixer bowl, combine flour,salt,dry milk,sugar and yeast, mix well.
  • Add vinegar, butter and gradually add milk while needing. Keep needing until you have a soft dough that separates from you mixing bowl and not sticky.
  • Put the dough in a greased bowl, cover and let it rise for an hour or until doubled.
  • While the dough is doubling, cook chicken:
  • In a large deep skillet add remaining olive oil add the chicken and cook until done.
  • After the dough has risen, transfers to a clean lightly floured surface and cut into two unequal parts almost 1:2. Roll each part separately.
  • The larger part will go in the bottom of a 9 1/2 inch pie pan.
  • Add the chicken, onion and sweet pepper.
  • Brush the rim of the bottom dough with some water and spread the other part to cover. Seal the edges.
  • Brush with egg and sprinkle some sesame seeds on top.
  • Bake in a 400F oven for 20 minutes until the crust is golden brown.
  • Remove from oven, let it stand and cool a bit, cut and serve.
  • Enjoy.

Notes

  • I have to tell you that I've used nearly 3Tablespoons of white vinegar, but this was only for my taste. If you are not used to tart food, start by 1 Tablespoon and work your way up as you get used to it.

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Filed Under: Baking, Chicken Recipes, Mediterranean, Middle Eastern, recipe Tagged With: chicken, Middle Eastern recipes

About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Evelyne CulturEatz
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Evelyne CulturEatz

OMG I love this chicken shawarma in a pot pie lol. And I love tangy so this is right up my alley. Curious about the coming surprise though.

Reply
2 years ago
Amira
Author
Amira

I hope you will try this one day … may be for a Middle East themed dinner with friends :). Thanks for stopping by dear.

Reply
2 years ago
kitchenriffs
Guest
kitchenriffs

What a fun idea for a pot pie! And not something you see every day — very creative. This looks so full of flavor. Thanks!

Reply
2 years ago
Amira
Author
Amira

Definitely not, if you are a shawarma fan you are going to love this.

Reply
2 years ago

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I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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