Portuguese Chicken Pot Pie

Ingredients

• 6 - 8 (2lbs) chicken thighs, boneless, skinless
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1/2 tsp red chili pepper flakes, or adjust to taste
• 1 bay leaf, crumbled
• 1 tbsp Piri Piri or Portuguese Allspice Blend
• 1 tbsp tomato paste
• Salt and pepper, to taste
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced into small cubes
• 1 cup frozen carrots and peas
• 1/4 cup all purpose flour
• 2 cups chicken broth
• 1 tbsp Peri Peri or Portuguese Allspice Blend
• Salt and pepper, to taste
• 2 sheets puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

Directions

1. In a large bowl, combine olive oil, lemon juice, garlic, smoked paprika, sweet paprika, oregano, red chili flakes, crumbled bay leaf, peri peri seasoning (or Portuguese allspice), tomato paste, salt, and pepper. Add chicken thighs and toss to coat. Cover and let marinate for at least 30 minutes or overnight in the fridge.
2. Preheat oven to 375°F (190°C). Transfer the marinated chicken to a casserole dish and cover tightly with foil. Bake for 25–30 minutes, or until the chicken is cooked through.
3. Remove dish from oven, uncover, and set aside. When cooled slightly roughly chop chicken into cubes.
4. If using a bottom crust, roll out one sheet of puff pastry and fit it into a second casserole dish (or remove chicken and reuse the same dish). Prick the base with a fork and bake for 10–12 minutes, or until lightly golden.
5. In a large skillet, melt butter and olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic, diced potatoes, and frozen carrots and peas. Cook for another 3–4 minutes. Sprinkle in the flour and stir to coat the vegetables.
6. Slowly stir in chicken broth while mixing constantly. Simmer for a few minutes then add the chicken and all the juices into the mixture. Add 1 tbsp or peri peri or Portuguese allspice seasoning, salt, and pepper to taste. Let simmer until thickened then remove from heat and let cool slightly.
7. Transfer the filling into the prepared casserole dish — either over the blind-baked puff pastry or directly into the dish. Top with the second sheet of puff pastry, trim and seal edges, and cut a few slits to vent. Brush top with beaten egg.
8. Bake at 400°F (200°C) for 25–30 minutes, or until the pastry is golden brown and puffed, and the filling is bubbling at the edges. Let cool for a few minutes before serving and enjoy!