Spiced Chicken Pot Pies Recipes

SPICY CAJUN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
• Serve in shallow bowls with a portion of pie crust.

SPICED CHICKEN POT PIES

Steps:

• Make the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
• Make the chicken pot pies: Preheat the oven to 425˚ F. Heat the canola oil in a large ovenproof skillet or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with kosher salt and pepper and place skin-side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over, transfer the pan to the oven and bake until the internal temperature reaches 165˚ F, 10 to 15 more minutes. Transfer the chicken to a plate, leaving the fat in the pan. Heat the pan over medium heat and add the onion, carrots, celery and a pinch of kosher salt. Cook, stirring, until softened, 7 to 10 minutes. Add the ginger and 1 tablespoon of the spice blend to the vegetables and cook for another minute. Add the flour and cook, stirring, for another minute.
• Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add the stock to the vegetable mixture, a ladleful at a time, allowing it to thicken before adding more. Stir in the dill, parsley and peas and then reduce the heat to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the vegetable mixture. Stir in the heavy cream. Taste and adjust the seasoning as desired.
• Ladle into four 1/2-quart ovenproof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
• On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into 4 equal squares and cut a few slits in the center of each (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the pot pies so that it sits comfortably. Brush the tops with the egg wash, sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly before serving.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.