Creamy Jerk Chicken Pot Pie

Name: Creamy Jerk Chicken Pot Pie
Total time: 75 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 2 lbs boneless skinless chicken thighs; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp black pepper; 2 tsp thyme; 1 tbsp Worcestershire sauce; 0.25 cup jerk marinade; 3 cloves minced garlic; 0.5 diced white onion; 1 tsp minced scotch bonnet; 0.5 green, yellow, red bell peppers; cooking oil; 0.5 diced sweet potatoes; salt; 1 cup low sodium chicken broth; 0.5 can coconut milk; 1 sheet puff pastry; 2 tbsp unsalted butter; 1 tbsp jerk marinade for butter

1h 15m

Serves 8

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Creamy Jerk Chicken Pot Pie

facebook.com

1h 15m

Serves 8

Directions

1Add the diced boneless skinless chicken thighs to a bowl.
2Add onion powder to the chicken.
3Add garlic powder to the chicken.
4Add black pepper to the chicken.
5Add thyme to the chicken.
6Add Worcestershire sauce to the chicken.
7Add jerk marinade to the chicken.
8Add minced garlic to the chicken.
9Add diced white onion to the chicken.
10Add minced scotch bonnet to the chicken.
11Add green, yellow, and red bell peppers to the chicken.
12Mix all the ingredients together.
13Toss the marinated chicken in the fridge and let it marinate for at least one hour.
14Heat a skillet with cooking oil.
15Add the marinated chicken to the hot skillet.
16Cook the chicken halfway through on medium heat.
17Add diced sweet potatoes to the chicken.
18Season with salt.
19Add low sodium chicken broth.
20Cover and cook on medium heat until potatoes are fork tender.
21Crank up the heat.
22Add coconut milk.
23Cook on high heat and let it reduce until it gets nice and thick.
24Transfer the creamy jerk chicken to a baking dish.
25Place puff pastry on top of the chicken.
26Roll over the edges of the puff pastry to make a nice crust.
27Score the top of the puff pastry.
28Brush the top with jerk butter (2 tbsp unsalted butter, 1 tbsp jerk marinade).
29Bake in the oven at 425 degrees Fahrenheit for 25-30 minutes.

Ingredients

2 lbs boneless skinless chicken thighs
1 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
2 tsp thyme
1 tbsp Worcestershire sauce
0.25 cup jerk marinade
3 cloves minced garlic
0.5 diced white onion
1 tsp minced scotch bonnet
0.5 green, yellow, red bell peppers
cooking oil
0.5 diced sweet potatoes
salt
1 cup low sodium chicken broth
0.5 can coconut milk
1 sheet puff pastry
2 tbsp unsalted butter
1 tbsp jerk marinade for butter

Equipment

bowlspatulaskilletpanbaking dishknifebrush

Tips

Use chicken thighs for juicier and more flavorful meat, or chicken breast if you prefer less fat.
Marinate chicken for at least one hour for best results.
If you don't like the flavor of coconut milk, you can use heavy cream instead.

Creamy Jerk Chicken Pot Pie

1h 15m

Serves 8

facebook.com

Creamy Jerk Chicken Pot Pie

facebook.com

1h 15m

Serves 8

Directions

1Add the diced boneless skinless chicken thighs to a bowl.
2Add onion powder to the chicken.
3Add garlic powder to the chicken.
4Add black pepper to the chicken.
5Add thyme to the chicken.
6Add Worcestershire sauce to the chicken.
7Add jerk marinade to the chicken.
8Add minced garlic to the chicken.
9Add diced white onion to the chicken.
10Add minced scotch bonnet to the chicken.
11Add green, yellow, and red bell peppers to the chicken.
12Mix all the ingredients together.
13Toss the marinated chicken in the fridge and let it marinate for at least one hour.
14Heat a skillet with cooking oil.
15Add the marinated chicken to the hot skillet.
16Cook the chicken halfway through on medium heat.
17Add diced sweet potatoes to the chicken.
18Season with salt.
19Add low sodium chicken broth.
20Cover and cook on medium heat until potatoes are fork tender.
21Crank up the heat.
22Add coconut milk.
23Cook on high heat and let it reduce until it gets nice and thick.
24Transfer the creamy jerk chicken to a baking dish.
25Place puff pastry on top of the chicken.
26Roll over the edges of the puff pastry to make a nice crust.
27Score the top of the puff pastry.
28Brush the top with jerk butter (2 tbsp unsalted butter, 1 tbsp jerk marinade).
29Bake in the oven at 425 degrees Fahrenheit for 25-30 minutes.

Ingredients

2 lbs boneless skinless chicken thighs
1 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
2 tsp thyme
1 tbsp Worcestershire sauce
0.25 cup jerk marinade
3 cloves minced garlic
0.5 diced white onion
1 tsp minced scotch bonnet
0.5 green, yellow, red bell peppers
cooking oil
0.5 diced sweet potatoes
salt
1 cup low sodium chicken broth
0.5 can coconut milk
1 sheet puff pastry
2 tbsp unsalted butter
1 tbsp jerk marinade for butter

Equipment

bowlspatulaskilletpanbaking dishknifebrush

Tips

Use chicken thighs for juicier and more flavorful meat, or chicken breast if you prefer less fat.
Marinate chicken for at least one hour for best results.
If you don't like the flavor of coconut milk, you can use heavy cream instead.