BLACKENED CHICKEN POT PIE

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Ingredients:

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 cup plus 2 tablespoons of canola oil
  • 4 tablespoons Blackening spice (see below)
  • 2 cups chopped viadlia onion (about 2 large onions)
  • 2 cups chopped celery (about 8 celery ribs)
  • 2 cups peeled and chopped red potatoes (about 3 large potatoes)
  • 2 cups peeled and chopped carrots (about 4 large carrots)
  • 1 cup diced poblano pepper (about 2 large poblano peppers)
  • 2/3 cup all purpose flour
  • 2 cups chicken stock
  • 3/4 cup coconut milk
  • 2 tablespoons minced hot cherry peppers
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Pie Dough (see below)

Blackening Spice (combine all ingredients)

  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon powdered onion
  • 1 teaspoon powdered garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Pie Dough (yield two crusts)–make two batches for this receipe

  • 2 1/2 cups all purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into pieces
  • 1/2 cup ice water

Steps:

  • Pie Dough
    • In a food processor, combine the flour, salt, and sugar.
    • Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds.
    • Add the ice water in a slow stream, pulsing the mixture no more than 30 seconds, until it begins to form a ball.
    • Remove the dough from the process and divide into 2 pieces.
    • Wrap each piece in plastic wrap and flatten with the palm of your hand.
    • Refrigerate for at least 1 hour.
    • When ready to use, roll out each piece on a floured surface using a floured rolling pin
  • Pot Pie (yield two)
    • Preheat a cast iron skilled on high heat.
    • rub the chicken breasts with 2 tablespoons of the canola oil.
    • Coat the breasts with the blackening spice mixture.
    • Place the chicken int he hot skillet and cook quickly, 4 to 5 minutes per side.
    • Remove the chicken from the skillet and transfer to a bowl to cool.
    • Preheat 1/4 cup canola oil in a large heavy-bottomed pan over high heat.
    • Add the onion, celery, potatoes, carrots, and poblano pepper and cook, stirring occasionally for 15 to 20 minutes, until the poblano is just tender.
    • Decrease the heat to medium and stir in the flour until well combined, cooking for about 3 minutes or until just thickened.
    • Add the stock, coconut milk, cherry peppers, worcestershire, thyme, salt, and pepper and cook for about 10 minutes or until the mixture is thickened.
    • Cut the chicken into 1-inch cubes and add to the filling mixture, along with any chicken juices left in the bowl.
    • Mix all the ingredients until well combined.
    • Butter two (9-inch) deep-dish pie pans.
    • Roll out 4 pie crusts.
    • Place a crust in each pan.
    • Pour the chicken mixture into the pans and top each with another round of dough.
    • Crimp the edges of the pies with a fork.
    • Bake for 45 to 50 minutes, until golden brown.