Grab your favorite Caribbean curry spice and add it to your next pot pie, trust me you wont regret it.
1 pound of boneless, skinless chicken breast
1 tsp of salt
1 tsp of pepper
¼ tsp of cayenne pepper
1 tsp of thyme - fresh or dry
1 tablespoon of Caribbean curry powder
1 cup onions - diced
¾ cup celery - diced
¾ cup carrots - diced
½ cup of peas
1 whole scotch bonnet - optional
3 tablespoons garlic
2 tablespoons of olive oil
¼ cup of flour
2 cups of chicken broth
⅛ cup of rum - optional
½ cup of heavy cream
1 package of puff pastry
Defrost your puff pastry.
Prepare chicken breast and cut it into bite-sized pieces.
Combine all spices into a small bowl and once the chicken is prepared, add the seasonings to the chicken. Allow the seasonings to marinate in the chicken for at least 1 hour in the refrigerator.
Cut the onions, celery, and carrots into a small dice. Mince the garlic. Cut a slit into the scotch bonnet pepper.
Heat olive oil in a pot on medium-high heat. Add the marinated chicken and cook for about 10 minutes. Once the chicken is partially cooked, add the onions, celery, carrots, garlic, peas, and scotch bonnet pepper. Sauté for about 10-15 more minutes or until the carrots are tender.
Remove the scotch bonnet pepper.
Add the flour and saute for about 2 minutes.
Next, add the chicken broth. Once the chicken broth reaches a slight boil, turn the heat down to a simmer.
Add the rum and heavy cream and allow it to simmer for about 10 more minutes. Then, taste and add more salt or curry powder if needed.
Preheat the oven to 400° degrees.
On a floured surface, roll out the puff pastry to be about ⅛ inch thick.
If you are using soufflé dishes or a pie dish (9 inches), use a sharp knife or a pizza cutter to cut our circles larger than the circumference of your dish.
Remove the curry chicken filling from the heat.
Scoop curry chicken filling into your desired soufflé dishes or pie dish. The filling should not reach more than three-quarters up the top of the dish, to prevent overflowing.
Place the pastry circle on top of the soufflé dish or the pie dish, pressing firmly around the edges so the dough sticks.
Brush the pastry dough with an egg wash. Place the pot pie into the oven for about 20-25 minutes or until the crust is golden brown.
Cool for about 5 minutes before serving.