Jerk Chicken Pot Pie
Published March 28, 2024
- Total Time
- 2 hours
- Prep Time
- 50 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour, plus more for rolling the dough
- 2tablespoons ground turmeric
- 2tablespoons Jamaican curry powder (see Tip)
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1tablespoon granulated sugar
- ½cup/115 grams unsalted butter, frozen
- ½ to ¾cup/120 to 180 grams ice-cold plain seltzer
- 1egg, beaten, for brushing
- 8ounces frozen yuca, thawed and chopped with fibrous centers removed
- 2tablespoons extra-virgin olive oil
- ½medium onion, diced
- 1medium carrot, diced
- 1large celery stalk, diced
- ½teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons jerk paste (such as Grace or Walkerswood)
- 2garlic cloves, minced
- 1medium sweet potato, peeled and diced
- 2fresh thyme sprigs
- 3tablespoons all-purpose flour
- 2(13.5-ounce) cans full-fat coconut milk
- ½cup chicken stock or water
- 3cups leftover cooked chicken, coarsely chopped
- 4scallions, thinly sliced
- 1(11-ounce) box frozen maduros (sweet plantains), thawed and sliced
- Freshly ground black pepper
For the Crust
For the Filling
Nutritional analysis per serving (8 servings)
688 calories; 41 grams fat; 27 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 22 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crust: Place flour, turmeric, curry powder, salt and sugar in a medium bowl and mix. Using a box grater, grate the frozen butter over the flour mixture. Using your hands, toss and press until butter is coated with flour.
- Step 2
Make a well in your bowl and add ½ cup seltzer. Using your hands, toss the flour mixture over the water until combined. Add a bit more seltzer, if the dough is still dry, and mix. If too sticky, add a little flour. It should just start to come together.
- Step 3
Wrap the dough in plastic wrap and refrigerate for at least an hour and up to overnight. (You can also freeze for up to 2 weeks.)
- Step 4
Heat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Step 5
Make the filling: Set a small pot of salted water to boil over high heat. Add the yuca and cook until fork tender, 6 minutes. Drain and set aside. Heat the oil in a large Dutch oven over medium. Add the onion, carrot, celery and salt, and cook until they start to soften, about 5 minutes. Add the jerk paste and garlic, and cook, stirring, for about 20 seconds.
- Step 6
Add the yuca, sweet potato, thyme and flour and cook, stirring to coat the vegetables, until all the flour is moistened, about 3 minutes. Add the coconut milk and simmer, stirring constantly and scraping any bits from the bottom of the pot, until it thickens slightly, about 8 minutes.
- Step 7
Reduce the heat to low, stir in the chicken stock until combined. Add chopped chicken and scallions, and stir. Remove from the heat and stir in the maduros; discard the thyme. Taste for seasoning and adjust as needed.
- Step 8
Transfer the mixture to a deep 9-by-13-inch casserole dish, and place on the prepared sheet pan.
- Step 9
Pull the dough from the fridge, and, on a lightly floured surface, roll it into a 11-by-15-inch sheet. Place it over the filling, folding over a 1-inch overhang on all sides. Brush the top of the pie with the beaten egg, and create several small slits in the pastry to allow steam to escape.
- Step 10
Bake until the pastry is golden brown, about 20 minutes. Reduce the oven temperature to 375 degrees and bake until filling is bubbly, 10 to 15 minutes more. Let cool slightly before serving.
- You can also just use ¼ cup turmeric, and omit the Jamaican curry powder, if you wish.
Private Notes
Comments
If you’re thinking of foregoing the step where you remove the fibrous centre of your frozen yuca, you’re crazy. It is an absolutely critical step.
Jamaicans do not ever eat maduros (ripe plantains) mixed up this way in any casserole with the other listed ingredients. Do yourself a favor and substitute the maduros for Jamaican callalloo (you can purchase it canned). With that substitution, it is quite a tasty dish--with the crust, not dissimilar to a Jamaican patty. The inner bits are what Jamaicans know as "run down."
Celeriac?
I decided to do this as a double crust style pie. I followed the recipe exactly except I subbed in russet potatoes for the Yuca and I only used one can of coconut milk and a half cup of chicken stock so that the filling wasn't too runny in the double crusted pie. It turned out delicious. The house smelled amazing and it will be in the make again for dinner rotation. I would also like to say the crust was the best version of Jamaican patty crust I have ever made. The crust recipe alone is a keep.
Can anyone suggest possible substitutions for the yuca and maduros?
Can you skip making the crust by scratch and use store-bought raw pie crust or puff pastry and add the turmeric to it once it thaws?
We bought the premade pie crust from Pillsbury (they come in a 2-pack and are round so I ended up using both to cover the pan as stretching them only made them tear). I added the jerk seasoning to the egg wash, which seemed to do the trick.