Tupelo Honey Cafe cookbook is in my top ten favorites of all time! This pot pie with blackened chicken is time consuming but worth every minute. It isn't hard..just takes some time.
The filling has coconut milk! Anything with coconut milk is wonderful in my book.
Because it is a double crust, you can save time by not crimping and just fork the edge shut.
The crust is crispy and flaky. And the filling is beyond words. Try it!! Buy the book..you will LOVE it.
Ingredients:
4 (6-oz) boneless, skinless chicken breasts
1/4 cup plus 2 Tbsp canola oil
4 Tbsp Blackening Spice (recipe below)
2 cups chopped Vidalia onion (about 2 large onions)
2 cups chopped celery (about 8 celery ribs)
2 cups peeled and chopped red potatoes (2-3 large potatoes)
2 cups peeled and chopped carrots (about 4 large carrots)
1 cup diced poblano pepper (about 2 large poblano peppers) I used a small can
2/3 cup all-purpose flour
2 cups chicken stock
3/4 cup coconut milk
2 Tbsp minced hot cherry peppers
2 Tbsp Worcestershire sauce
1 tsp chopped fresh thyme
1 3/4 tsp sea salt
1 tsp freshly ground black pepper
Pie Dough (enough for 4 pie crusts-2 double pies)
Preheat a cast iron-skillet on high heat. Rub the chicken breasts with 2 Tbsp of the canola oil. Coat the breasts with the spice mixture. Place the chicken in the 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 the oven to 400. Heat the remaining 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 2 (9-inch) deep-dish pie pans. Roll out 4 (10-inch) 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.
Makes 2 pies; 8 servings.
Blackening Spice:
1 Tbsp sugar
1 Tbsp sea salt
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 Tbsp smoked paprika
1 tsp powdered onion
1 tsp powdered garlic
1 tsp dried thyme (I used fresh, because that is what I had on hand)
1/2 tsp oregano
Combine all the ingredients in a large bowl and use as blackening spice for poultry, fish, or beef. Makes 1/2 cup.
Blackened Chicken PotPie from Tupelo Honey Cafe
recipe found online at Delicious Musings
Ingredients:
4 (6-oz) boneless, skinless chicken breasts
1/4 cup plus 2 Tbsp canola oil
4 Tbsp Blackening Spice (recipe below)
2 cups chopped Vidalia onion (about 2 large onions)
2 cups chopped celery (about 8 celery ribs)
2 cups peeled and chopped red potatoes (2-3 large potatoes)
2 cups peeled and chopped carrots (about 4 large carrots)
1 cup diced poblano pepper (about 2 large poblano peppers) I used a small can
2/3 cup all-purpose flour
2 cups chicken stock
3/4 cup coconut milk
2 Tbsp minced hot cherry peppers
2 Tbsp Worcestershire sauce
1 tsp chopped fresh thyme
1 3/4 tsp sea salt
1 tsp freshly ground black pepper
Pie Dough (enough for 4 pie crusts-2 double pies)
Preheat a cast iron-skillet on high heat. Rub the chicken breasts with 2 Tbsp of the canola oil. Coat the breasts with the spice mixture. Place the chicken in the 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 the oven to 400. Heat the remaining 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 2 (9-inch) deep-dish pie pans. Roll out 4 (10-inch) 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.
Makes 2 pies; 8 servings.
Blackening Spice:
1 Tbsp sugar
1 Tbsp sea salt
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 Tbsp smoked paprika
1 tsp powdered onion
1 tsp powdered garlic
1 tsp dried thyme (I used fresh, because that is what I had on hand)
1/2 tsp oregano
Combine all the ingredients in a large bowl and use as blackening spice for poultry, fish, or beef. Makes 1/2 cup.
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