Mango Jerk Chicken Skillet Pot Pie
Ingredients
2 cups firm-ripe mango, peeled and diced
2 cups cooked shredded chicken
1 sheet frozen puff pastry, thawed according to package directions
2 tbsp unsalted butter
1 small yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 tsp salt-free Jamaican jerk seasoning, plus more to taste
1 tsp fresh thyme leaves or 1/3 tsp dried thyme
3 tbsp all-purpose flour
1 cup low-sodium chicken broth
1/2 cup unsweetened coconut milk
1/2 cup frozen peas
1 tbsp fresh lime juice
1/2 tsp kosher salt, or to taste
1 egg beaten with 1 tsp water, for brushing
Instructions
- Heat the oven to 400 F. Cut the thawed pastry to cover a 10-inch oven-safe skillet with a small overhang. Keep it chilled while making the filling.
- Melt the butter in the skillet over medium heat. Cook the onion and bell pepper for 6 to 8 minutes, until softened. Add the garlic, jerk seasoning and thyme; stir for 30 seconds.
- Sprinkle in the flour and cook, stirring, for 1 minute. Gradually whisk in the broth and coconut milk. Simmer for 3 to 5 minutes, stirring, until the sauce coats a spoon and is thick enough to hold the filling together.
- Fold in the chicken, mango and peas. Heat for 2 minutes, then remove from the heat. Stir in the lime juice and salt. Taste the filling and adjust the seasoning. Cool for 5 minutes so the pastry does not melt on contact.
- Lay the pastry over the filling and press its edges against the skillet rim. Cut three steam vents in the center and brush the top lightly with egg wash. Put the skillet on a rimmed baking sheet.
- Bake for 25 to 30 minutes, until the pastry is deeply golden and the filling reaches 165 F in the center. If the pastry browns too quickly, cover loosely with foil. Rest for 5 minutes before serving. Refrigerate leftovers promptly and use within 3 to 4 days.
Categories: Lunch & Dinner, Seasonal - Autumn
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