Nuclear Pot Pie


Who doesn’t love a good old hearty pot pie? I brought the heat to this one, trust me. Be prepared for a meltdown of flavor.

by Vic Clinco

YIELD 4 Servings
PREP TIME 20 minutes
COOK TIME 40 minutes

2 tablespoons oil
1 sweet onion, diced
4 garlic cloves, minced
2 large carrots, diced
2 celery stalks, chopped
2 Carolina Reapers, seeded and minced
2 Ghost peppers, seeded and minced
1 teaspoon dried thyme
1 teaspoon ground cayenne
¼ cup flour
¼ cup white wine
2 cups chicken broth
½ cup heavy cream
3 cups leftover chicken, cubed
1 cup frozen peas
3 tablespoons parsley, chopped and divided
Salt and pepper to taste
1 (16-ounce) can Southern-style biscuit dough
1 egg
1 teaspoon water
½ teaspoon ghost pepper powder
2 tablespoons olive oil

1. Preheat the oven to 400°F.
2. Warm the oil in a large cast-iron skillet over medium-high. Sweat the onions and garlic until translucent, about 5 minutes. Add the carrots, celery, peppers, thyme and cayenne, then cook for 5 minutes.
3. Slowly whisk in the flour.
4. Stir in the wine, broth and heavy cream until smooth, then cook for 2 minutes. Add the chicken and cook for 5 minutes, until the mixture thickens. Stir in the peas and 2 tablespoons parsley, then season with salt and pepper. Arrange the biscuits on top of the mixture and set aside.
5. In a small bowl, whisk together the egg, water and ghost pepper powder. Brush the biscuits with the egg wash.
6. Place the skillet in the oven and bake for 25 minutes, or until golden brown on top. Serve hot garnished with the remaining parsley.

Get more recipes like this in our November/December 2017 issue, available in print and through Magzter!

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