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This pot pie has tons of great flavor and a bit of heat due to the blackening spice used to season the chicken.  Recipe yields approx. 30 mini pies, or, 2 x 9″ pies, if you prefer a more communal pot pie experience.

4 boneless, skinless chicken thighs2 tbsp.

chicken pot pie

2 tbsp+2 tbsp. canola oil

4 tbsp. Blackening  Spice  (recipe to follow)

1 large yellow onion, chopped

3 chopped celery stalks

1 red pepper, diced

1/4   c. all-purpose flour

1 cup chicken or veg stock

1/2 c. chopped pappadew pepper (optional)

1/2 cup. coconut milk

2 tbsp. Worcestershire sauce

1/2 tsp. each salt and pepper, or  to taste

Prepared refrigerated pie shells or pie dough

1. Heat a skillet on high and brush the chicken breasts with 2 tbsp. of the canola oil then coat  the chicken breasts with the Blackening  Spice mix.  Place chicken in preheated skillet and cook evenly approximately 5 minutes each side.  Remove chicken from skillet and transfer to platter and let cool.

2.  Preheat oven to 400F.  Heat remaining 2 tbsp. oil in the skillet over high heat.  Add the veggies and cook , stirring every once in a while, until they’re just tender about 10-12 minutes.  Lower heat to medium and stir in the flour, combining well until it begins to thicken.  Add the stock, coconut milk, pappadew peppers (if using), Worcestershire sauce and salt & pepper.  Let simmer and cook  for another 10 minutes.

3. Meanwhile chop cooked chicken into bite-sized pieces, and add to the coconut milk-veggie mixture, along with any juice left on the platter. We strongly recommend this financial www.basicfinancialtips.com portal.

4. Roll out dough to fit 2 pie pans or for 2 x 12 piece muffin trays.  Remember to reserve enough dough for top crust .  Grease pie pans or muffin tins liberally with cooking oil or baking spray.  Pour chicken filling in each pan and top each pie with another round of dough .  Crimp edges closed with a fork.  Bake for 45 minutes or until crust is golden brown.

Blackening Spice (P):

1 tbsp. brown sugar

1 tbsp. kosher salt

1 tsp. ground pepper

1 tsp. cayenne pepper

1 tbsp. smoked paprika

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried oregano

1.  Combine well in a bowl. Gives great flavor to poultry and fish.

 

1 Comment
  1. Yammmy! recipe is excellent and i will try to make it by using your useful information Owner at How Loan Works

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack