Spicy Cuban Chicken Pot Pie Recipe with Barbaro Mojo Hot Sauce

Ingredients

• 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

1. Preparation: Preheat your oven to 400°F (200°C). Season the chicken cubes with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake: Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
8. Serve: Let the pot pie cool for a few minutes before serving.