It’s history in the baking! An unctuous and flavorful chicken pot pie encased in a cake-like crusty bread. It’s a gastronomical delight!
Serves 8
INGREDIENTS
Johnny Cake
2 Tbsp (30 mL) room temperature butter, cubed
½ cup (125 mL) granulated sugar
2 Tbsp (30 mL) canola or vegetable oil
2 cups (500 mL) all-purpose flour
2 Tbsp (30 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) whole milk
Herb Mix
1 Tbsp (15 mL) diced fresh
Italian parsley
1 Tbsp (15 mL) diced fresh basil
2 tsp (10 mL) diced fresh chives
Pot Pie Filling
3 1/2 lbs (1.6 kg) boneless skinless
chicken thighs
1/4 cup (60 mL) red or white wine vinegar
2 Tbsp (30 mL) Island Gurl Seasoned Salt
½ cup (125 mL) olive oil, divided
1/2 cup (125 mL) butter
2/3 cup (160 mL) all-purpose flour
½ medium onion, sliced
2 cloves garlic, minced
2 celery stalks, cut into 1/2-inch (1 cm) pieces
4 cups (1 L) whole milk, divided
2 1/2 cups (625 mL) chicken stock
1 large Caribbean sweet potato, diced
2 carrots, sliced 1/2-inch (1 cm) thick on the diagonal
1 ear corn, kernels removed
1 cup (250 mL) frozen peas, thawed
2 tsp (10 mL) fresh thyme leaves
2 tsp (10 mL) dried oregano
Pinch of nutmeg
¼ tsp (1 mL) white pepper (optional)
PREPARATION
1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and oil together. Add flour, baking powder, salt and with the mixer running on the second speed slowly pour in the milk until dough comes together into a pliable ball of dough.
2. Dust a clean surface with flour and knead dough for about 6-8 times, dusting with more flour if necessary. Set aside.
3. Mix herbs together and set aside. Preheat oven to 350˚F (180˚C). Set aside a 13- x 9-inch (33 x 23 cm) baking dish.
4. Rinse chicken and pat dry with paper towels. Cut thighs into 1-inch (2.5 cm) pieces and add to a large bowl.
5. Pour vinegar over chicken and sprinkle with seasoned salt. In a 6-quart (6L) pot with ¼ cup oil over medium-high heat, add chicken in batches and sear on booth sides for 3 minutes per side until golden brown. Remove and set aside on a large plate.
6. Heat remaining oil with butter over medium heat. Add flour and stir for 1 minute. Add onion, garlic, celery and cook for 1 minute more until flour is bubbly.
7. Add milk (reserving 2 Tbsp), and stock while stirring, then bring to a boil. Add chicken, potato, carrots and corn. Reduce heat and simmer; cover pot with a lid slightly ajar and cook, stirring occasionally, for 15-20 minutes.
8. Add peas, thyme, oregano, nutmeg, pepper and cook, stirring, for 5 minutes more. Skim off any fat on the surface, adjust seasoning if necessary and remove from heat.
9. Ladle soup into the baking dish (reserve the leftover soup for plating), leaving 1/2-inch (1 cm) space at top for dough.
10. Roll dough ½ inch (1 cm) thick to fit inside the baking dish, leaving a
1/2-inch (1 cm) space at the edge of the pan (dough will spread while baking).
11. Place dough over soup (if dough splits, it will come together while baking). Brush remaining 2 Tbsp milk over dough, sprinkle with herb mixture.
12. Set baking dish on a baking sheet and bake in oven for about 25 minutes until a toothpick comes out clean when dough is pierced in center. Serve at once in individual bowls, making sure to spoon the additional soup around the golden johnny cake crust.
