CHICKEN POT PIE (VIA HAVANA)
This story was created by our partners at the Heavy Table, a weekly culinary newsletter dedicated to covering the best food and drink of the Upper Midwest. Back them on Patreon to receive four distinct email newsletters focused on dining, the restaurant business, spirits, and home cooking: http://www.patreon.com/heavytable
Falling temperatures are best met with comforting foods, and so this recipe for a Cuban chicken pie succeeds on two fronts: the very nature of a chicken pot pie is fortifying and cheerful, and the dish's Caribbean flavors lend extra warmth to everyone who tries it. This recipe originally hails from Memories of a Cuban Kitchen, a book full of delightful and homespun traditional Cuban meals. My modifications are minor - a little more tomatoes, and a seasoning step before the pie goes into the oven.
James Norton / Heavy Table
CUBAN CHICKEN PIE
Pastel de Pollo
from Memories of a Cuban Kitchen
Pastry
4 cups flour
3 Tbsp sugar
2 tsp salt
2 tsp baking powder
1/4 cup vegetable shortening
4 Tbsp butter, cut into 1/2" pieces
3 eggs, lightly beaten
3 Tbsp dry sherry
Filling
One 3-pound chicken cut into 8 pieces with skin removed
Salt and pepper to taste
2 Tbsp fresh lime juice
3 Tbsp olive oil
1 large green bell pepper, finely chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup chopped drained pimientos
1/2 cup dry sherry
1 cup drained and chopped canned whole tomatoes
1/2 cup chopped pimiento-stuffed olives
1/2 cup raisins
Salt and pepper to taste
Topping
2 large eggs, hard boiled and sliced
1/2 cup drained sweet peas
Eggwash
1 large egg, lightly beaten
James Norton / Heavy Table
Whisk together dry ingredients, add the shortening and butter, and combine with fingertips or pastry blender until mixture resembles coarse meal. Add eggs and sherry and knead dough using the heel of your hand. Shape into two balls, one slightly larger than the other, and refrigerate.
Season chicken liberally with salt, pepper, and lime juice.
In large saucepan, heat oil over medium until fragrant, then cook chicken pieces until golden brown, 15-20 minutes. Transfer chicken to a platter and set aside. When chicken is cool, remove meat from bones and shred into bite sized pieces.
James Norton / Heavy Table
Place onions and green bell peppers in same saucepan over low heat, stirring, until tender - about 6-8 minutes. Add garlic for about 30 seconds, until fragrant. Add pimientos, sherry, tomatoes, olives, and raisins. Return chicken to the pan, cover, and simmer over low for 35 minutes, seasoning to taste.
Preheat oven to 450 F. Remove dough from refrigerator and, on a floured work surface with a floured rolling pin, roll out the larger ball to 1/4" thickness and press lightly into a greased 3 quart ovenproof casserole, allowing excess dough to drape over edges. Fill with chicken-tomato mixture and arrange peas and sliced eggs on the top.
Roll out the second ball of dough and place it over the top, pressing firmly around the edges. Crimp the edges to seal, puncture the dough in several places to allow steam to escape, and brush with beaten egg. Bake at 450 F for 10 minutes, then lower the temperature to 350 F and bake an additional 30-40 minutes until golden brown. Serve hot or at room temperature.