Post by amarante on Oct 10, 2016 15:30:01 GMT -5
This was really tasty and quite effortless. I used TJ pie crust.
Sweet and Savory Cuban Chicken Pie
Source: America's Test Kitchen: Simple Weeknight Favorites
Serves 4
WHY THIS RECIPE WORKS: Here a Cuban picadillo—a ground meat hash with tomatoes, garlic, onions, cumin, olives, and raisins—meets an American-style chicken pot pie. While the flavors are distinctly Cuban, the topping of crisp wedges of pie dough is a clear nod to the pot pie. We build the sauce in the skillet, then add already-cooked rotisserie chicken meat at the end. By baking the dough for the topping while the filling simmers on the stove, and then placing it on the filling before serving, we keep the crust from turning soggy. Once you’ve taken the dough out of the oven, give it time to firm up before placing it on the pie.
1 sheet (from 15-ounce box) Pillsbury Pie Crust
2 tablespoons olive oil
1 onion, chopped
5 garlic cloves, minced
1 tablespoon ground cumin
2 (14.5-ounce) cans diced tomatoes
1 cup low-sodium chicken broth
1 cup green olives stuffed with pimento, quartered
½ cup golden raisins
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Salt and pepper”
1. Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper. Place pie dough on prepared baking sheet and cut into 8 wedges. Bake dough until cooked through and golden brown, about 14 minutes. Let cool on baking sheet until firm, about 5 minutes.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened, about 4 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in tomatoes, broth, olives, and raisins and cook until thickened, about 12 minutes.
3. Stir in chicken and season with salt and pepper to taste. Arrange dough wedges on top of chicken filling and serve.”
Sweet and Savory Cuban Chicken Pie
Source: America's Test Kitchen: Simple Weeknight Favorites
Serves 4
WHY THIS RECIPE WORKS: Here a Cuban picadillo—a ground meat hash with tomatoes, garlic, onions, cumin, olives, and raisins—meets an American-style chicken pot pie. While the flavors are distinctly Cuban, the topping of crisp wedges of pie dough is a clear nod to the pot pie. We build the sauce in the skillet, then add already-cooked rotisserie chicken meat at the end. By baking the dough for the topping while the filling simmers on the stove, and then placing it on the filling before serving, we keep the crust from turning soggy. Once you’ve taken the dough out of the oven, give it time to firm up before placing it on the pie.
1 sheet (from 15-ounce box) Pillsbury Pie Crust
2 tablespoons olive oil
1 onion, chopped
5 garlic cloves, minced
1 tablespoon ground cumin
2 (14.5-ounce) cans diced tomatoes
1 cup low-sodium chicken broth
1 cup green olives stuffed with pimento, quartered
½ cup golden raisins
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Salt and pepper”
1. Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper. Place pie dough on prepared baking sheet and cut into 8 wedges. Bake dough until cooked through and golden brown, about 14 minutes. Let cool on baking sheet until firm, about 5 minutes.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened, about 4 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in tomatoes, broth, olives, and raisins and cook until thickened, about 12 minutes.
3. Stir in chicken and season with salt and pepper to taste. Arrange dough wedges on top of chicken filling and serve.”
