One Skillet Balsamic Chicken Pot Pie

Submitted by Khalea Milligan


About the cook: Cooking is my passion and my life. I'm 23 and from Brooklyn where I've always been surrounded by various food cultures. I've been cooking since I was 10 and I'm a culinary arts major. I started my own buisness, STUFFED in 2018 doing street fairs and catering. I usually do southern/Caribbean cuisine. I love uniting flavors from multiple regions. With this recipe I wanted to put a twist on a classic dish combining flavor profiles.

About the dish: A twist on a classic Greek dish using balsamic vinegar with an Italian flavor profile and sweet potato for my southern roots. A one skillet meal that can feed the whole family; no dishes just satisfaction.



National Origin: Greek

Serves: 6

Estimated Time: 1 to 2 Hours

Ingredients:

1 1/2 lbs chicken, cubed (or 2 chicken breast, cut)
Seasoning for chicken:
1 tsp onion powder
1/2 tsp celery seed
1 tsp fennel seed
1 tsp ground coriander
1 tsp tumeric
1/2 tsp dry mustard powder
1/2 tsp ground red pepper
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp black pepper
1 tsp salt
For filling:
1 cup chopped celery
1 cup chopped or frozen carrots
1/2 can of cooked cut sweet potato
1/4 cup diced onions
2 sprigs fresh rosemary
3/4 cup Balsamic Vinegar of Modena PGI
1/3 cup brown sugar
2 tbsp minced garlic
1 1/4 cup water
1/3 cup flour
3 tbsp butter
For top layer crust:
1 cup flour
1/2 tsp salt
4 tbsp butter
6 tbsp water

Preparation:

-In a bowl, combine seasonings and chicken, mix thoroughly.
-In well oiled pan over medium-high heat, add chicken and sauteé for 6 – 8 minutes.
-Remove chicken from pan, set aside in separate bowl. Reduce to low heat and add brown sugar, balsamic vinegar of Modena and rosemary sprigs, simmer for 3 minutes.
-Add chicken back into pan and cook over medium heat for 10 minutes while stirring occasionally. Then transferred Chicken in sauce to bowl, set aside.
-Return pan to medium heat, add garlic, diced onions, chopped celery and carrots, sauteé for 3 to 5 minutes. Add butter and sweet potato, mix until well combined.
-Add flour and water let simmer for 3 minutes, then remove from heat. Preheat oven to 350°F
(If you’re not comfortable making dough, feel free to use an already made biscuit dough or croissant dough, and bake until golden brown).
-In mixing bowl add flour, salt then cut cold pieces of butter into the flour mixture with a fork. Combine until the texture becomes more coarse and small dough balls start to form. Add water a tbsp at a time.
– Roll dough on well floured surface with well floured rolling pin.
-Roll the dough out flat but if it starts to stick, add flour as needed and fold the edges into the middle and continue to flatten. (Folding in the edges while rolling will help with a flakier top crust.) -Make sure dough is rolled out enough to cover the top
-Place rolled dough over skillet, apply an egg wash evenly and score the middle. Bake for 30-40 mins or until top is golden brown. Let cool for 30 mins before serving.

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