Mouthwatering Khapli Wheat

Pot Pies

You’ll Crave This Monsoon Season

Why Khapli Wheat Flour Pastry Puff Suits a Pot Pie

Using whole wheat flour, compared to refined flour, is always a good idea, as you get more fibre from the same pot pie. Khapli wheat is a kind of whole wheat which undergoes minimal processing and also behaves differently from modern wheat. It is a good choice for a pot pie pastry. Unlike the usual pie base that is rolled and touched repeatedly, a pot pie’s wheat element is simply rolled, draped over the filling and baked, almost like roti, so it doesn't require the same level of elasticity. 

So, using khapli wheat atta for pot pies is always a good idea if you have been meaning to try this wholesome flour beyond making chapatis. Khapli flour also has a higher water absorption than conventional wheat flour, so the dough typically requires a little extra liquid to achieve the right consistency. Using Aashirvaad Chakki Khapli Atta also adds a nutty and earthy flavour to the pot pies, with the nutritional benefits of an ancient whole grain, with a higher fibre and protein content, as well as low sugars.

1. Chicken, Mushroom and Bacon Pot Pie

The most common pot pie filling features shredded or diced chicken with mushrooms and bacon, cooked in a creamy sauce, usually built from a butter-and-flour roux base. Use chicken thighs for this, or go for leftover roast chicken, and if you want a range of flavours, instead of button mushrooms, go for a mix with cremini, shiitake and portobello or just go for any one of them. The flavour of these mushrooms is more pronounced than that of the plain white button mushrooms. Cut the bacon into bits for the best flavour. Skip the meat and rely on the mushrooms for a vegan version.

2. Mushroom and Leek Pot Pie

A fully vegetarian pot pie option that replaces the chicken and lets mushrooms carry the flavour of the filling. Leeks have a milder and sweeter flavour, not as overpowering as an onion. Mix this with a variety of mushrooms (not too many) like button and portobello, and a handful of dried shiitake hydrated in warm water, to build a deeply savoury filling, without any meat. This is one of the easiest pies when it comes to a vegan option. Make sure to use plant-based cream or a béchamel made with oat milk, and the filling will barely change.

3. Pork Mince Pot Pie

Ground pork goes well with spices like nutmeg, mace, allspice, and clove and also aromatics that are used a lot with pork dishes in South or Southeast Asian cuisine, with ginger, garlic and chilli for a spicier filling. Pork mince pairs naturally with apple or a touch of tamarind for acidity to cut the richness, and sage or rosemary adds an earthy backbone. Ground pork can be swapped for a pork-beef blend or for plant-based mince for a vegetarian take, though the spicing carries most of the character here regardless of the protein used.

4. Pumpkin and Paneer Pot Pie

A monsoon-appropriate seasonal pie that leans into pumpkin's natural sweetness balanced against a milder, creamy element. Roasted pumpkin mashed into the filling, paired with cubed paneer or a firm cheese, plus sautéed spinach for colour and nutrition, makes a naturally vegetarian filling. For a vegan version, swap paneer for firm tofu and use a cashew cream base instead of dairy; nutmeg and a little brown sugar or jaggery bring out the pumpkin's sweetness without overpowering the savoury pastry lid.

5. Bacon and Cheddar Pot Pie

A simpler, more indulgent direction built around just two strong flavours: crisped bacon and a sharp cheddar melted into the filling base. This works well with sautéed leeks or a handful of peas for texture. For a vegetarian swap, replace bacon with a smoked cheese or a splash of smoked paprika in the sauce; for a vegan option, use a plant-based smoked cheese alternative and skip dairy cheddar in favour of a nutritional-yeast-based cheese sauce for that same savoury depth.

6. Chicken or Chickpea Pot Pie

A pot pie filling built on a mildly spiced curry base rather than the Western roux brings the format closer to Indian monsoon comfort food. Chicken curry with warming spices, cumin, coriander, and garam masala works well under a khapli wheat pastry puff lid, and the pastry's slightly nutty flavour actually complements curry spicing better than a neutral maida crust would. For a vegetarian or vegan swap, replace chicken with chickpeas or a mix of potato and peas in the curry base; no other changes needed.

7. Mushroom, Spinach and Feta Pot Pie

A Mediterranean-leaning vegetarian filling that pairs sautéed mushrooms and wilted spinach with crumbled feta for saltiness. Garlic and a touch of lemon zest brighten the filling. For a vegan version, swap feta for a vegan feta alternative or a firm tofu marinated briefly in lemon juice and salt to mimic that same tang, and the rest of the filling needs no adjustmethyme.

8. Jackfruit and Lentil Pot Pie

This one leans closer to home and makes the most of the monsoon special jackfruit that ripens this season. You don't need the ripe fruit, but the raw one that tastes almost like meat. Cut out the flesh of a young jackfruit, cutting it as small as possible and cook it into a thick gravy dish with lentils. The jackfruit mimics the texture of shredded chicken or pulled pork quite well, with any green or brown lentils adding thickness. You can also add more vegetables like carrot, corn, potato, along with some black pepper and thyme.

Turning Khapli Wheat Puff Pastry Vegan

Puff pastry is made with butter, which by default makes it a non-vegan option. To make it vegan, the pastry needs some swaps. Here are a few pointers before attempting it:

• Use stick-style vegan butter or margarine, not the softer tub kind, which is best for lamination (for making the puff pastry). Tub margarine has too much water and might get squeezed out of the dough.

• Coconut oil is not recommended for lamination in a warm kitchen, since it softens and melts too quickly to hold distinct layers. Blend with firmer vegan butter.

• Because khapli wheat flour already absorbs more water than regular flour, using vegan butter, which tends to run softer than dairy butter, means chilling the dough for longer between folds to compensate.

• Bake vegan khapli puff pastry pot pie lids at a slightly higher oven temperature for a shorter window, since the fat needs to hit steam quickly before it has a chance to soften and flatten the layers.

Comparison of Fillings

Getting The Filling-To-Pastry Ratio Right

Whichever direction you choose, one rule holds across all of these: let the filling cool before topping it with the khapli wheat pastry puff lid. A hot filling softens the bottom of the pastry before it even reaches the oven, which works against everything lamination is trying to achieve. A rested, cooled filling under a cold pastry lid, cut with a couple of steam slits, is what actually gives a pot pie its shattering top rather than a soggy one.

Endless Monsoon Dinners with Khapli Atta

The pot pie's real strength is how much it can flex without losing what makes it comforting: a warm filling and a crisp, laminated lid. Swapping in khapli wheat flour pastry puff adds a nuttier flavour and a more nutrient-dense base to that format, and once the dough itself is adjusted for khapli's higher hydration needs and faster browning, every filling direction here, from the classic chicken and bacon to a fully vegan jackfruit gravy, works with the same crust.