Spicy Cuban Chicken Pot Pie Recipe Featuring Barbaro Mojo Hot Sauce
Mario CruzIngredients
- 1 lb chicken breast, cubed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2-3 tablespoons Barbaro Mojo Cuban Hot Sauce (adjust according to your heat preference)
- Prepared pie crusts (top and bottom)
- Optional: Additional herbs like cilantro or oregano for extra flavor
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Season the chicken cubes with salt and pepper.
- Cooking Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned. Remove the chicken and set aside.
- Making the Filling: In the same skillet, add the onion, garlic, and bell pepper, sautéing until soft. Add the carrots and cook for a few more minutes until they begin to soften.
- Flour and Liquids: Sprinkle the flour over the vegetables and stir to combine. Cook for another minute. Gradually add the chicken broth and heavy cream, stirring continuously. Bring the mixture to a simmer until the sauce thickens.
- Barbaro Mojo Flavor: Stir in the Barbaro Mojo Cuban Hot Sauce. Return the chicken to the skillet, add the peas, and mix everything together. Season with salt and pepper to taste.
- Assemble the Pie: Place one pie crust in the bottom of a pie dish. Pour the chicken and vegetable mixture into the crust. Cover with the second pie crust, seal the edges, and make several slits in the top to allow steam to escape.
- Bake: Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve: Let the pot pie cool for a few minutes before serving.
Frequently Asked Questions
Can I make this chicken pot pie ahead of time?
Yes. Make the filling up to 2 days ahead and refrigerate it separately from the crust, then assemble and bake right before serving so the crust stays crisp instead of getting soggy.
Can I use a store-bought pie crust?
Yes, a store-bought top and bottom crust works fine and saves time. Just make sure it's fully thawed before assembling so it doesn't crack.
Which Barbaro Mojo sauce works best in this pot pie?
El Havanero or Jalabáo both work well. El Havanero adds more heat and a citrus-garlic kick, while Jalabáo keeps it milder if you're serving a heat-sensitive crowd.
Can I freeze this chicken pot pie?
Yes. Freeze it unbaked, tightly wrapped, for up to 3 months. Bake from frozen at 400°F, adding 15 to 20 extra minutes and covering the edges with foil if the crust browns too fast.
How spicy is this chicken pot pie?
It's adjustable. The recipe calls for 2 to 3 tablespoons of hot sauce, but you control the heat: start with less if you're unsure and add more to taste before assembling the pie.