Sweet & Savory Cuban Chicken Pie

Last night I posted a shot from our Wednesday dinner. I promised today that I would post the recipe. This is from the America’s Test Kitchen Winter recipe book. If they get angry for posting without permission, it’s your fault.

  • 1 Sheet (from 15-ounce box) Pillsbury pie crust (we used generic)
  • 2 tbs olive oil
  • 5 garlic cloves
  • 1 tbs cumin
  • 1 cup pimento-stuffed green olives, quartered
  • 1/2 cup golden raisins
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 cup low-sodium chicken broth
  • 1 rotisserie chicken, skin discarded (in your mouth), meat shredded into bite-size pieces (about 3 cups)
  • Salt and Pepper (not the rap duo)

1. Adjust the oven rack to middle position and heat oven to 400 degrees. Line backing sheet with parchment (I did not do this step). Place dough round on parchment baking sheet and cut into 8 wedges. Bake dough until cooked through (14 minutes). Cool on making sheet until pastry is firm, about five minutes.

2. Meanwhile, heat oil in large skillet over medium high heat until shimmering. Add onion and cook until softened, about 4 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in olives, raisins, tomatoes and chicken brothe and cook until thickened about 12 minutes.

3. Stir in chicken and season with salt and pepper. Arrange dough wedges on top of chicken filling and serve.

4. You can thank me later for all the sex you get from your significant other after cooking this dinner.

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