Get ready for a dish that's as comforting as a hug: Coconut Chicken Adobo Pot Pie! Who doesn't like pot pie and who wouldn't like it with Filipino Chicken Adobo filling?
Imagine all that tasty Chicken Adobo cozied up in a flaky crust, mingling with creamy coconut and veggies. Each bite is like a flavor explosion – savory, tangy, and totally satisfying.
It's a recipe that was a bit spontaneous but the unique flavors truly exceeded my expectations. Trust me, this recipe is a must try.
What is Chicken Adobo?
Chicken Adobo is traditional and very popular Filipino dish in which the chicken is marinated and simmered in a soy sauce, vinegar, and black pepper sauce until tender and flavorful.
It's also commonly used with pork, beef, or even vegetables to create a wide range of delicious dishes.
Why you'll love this recipe
Who doesn't like pot-pie? This dish holds a special place in my heart as it skillfully combines two beloved classics into one unforgettable meal. It's a pot-pie fusion that's so delicious, it'll have everyone calling their friends and family to rave about it.
Ingredients
- Coconut Oil: Adds a hint of sweetness and richness that pairs perfectly with the coconut milk in the adobo sauce.
- Garlic: Provides a savory depth of flavor that is essential in traditional Chicken Adobo.
- Onion: Adds sweetness and complexity to the dish, enhancing the overall flavor profile.
- Celery: Offers a subtle herbal note and adds texture to the filling.
- Peas & Carrots: Provide bursts of sweetness and color, balancing the savory flavors of the chicken and sauce.
- Salt: Enhances the natural flavors of the ingredients and helps to season the dish.
- Black Peppercorns: You add LOTS of this as it is the main component for the flavors of this dish.
- Red Pepper Flakes: Adds a touch of spice and complexity to the dish, balancing the sweetness of the coconut and brown sugar.
- Flour: Used to thicken the sauce and create a creamy and luscious sauce.
- White Vinegar: Provides acidity and tanginess, a signature characteristic of Chicken Adobo.
- Soy Sauce: Adds depth and umami richness to the sauce, enhancing the overall flavor profile.
- Chicken Broth: Provides a savory base for the sauce and adds depth of flavor.
- Coconut Milk: Offers creaminess and sweetness that complements the savory flavors of the adobo sauce.
- Brown Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
- Chicken: The star of the dish, tender and succulent chicken infused with the flavors of the adobo sauce. In my recipe, I used shredded rotisserie chicken but feel free to cook your own chicken breast and thighs.
- Biscuits: I used biscuits for a buttery and flaky crust but you can definitely use puff pastry instead.
- Egg: Used as a glaze to give the biscuits a golden brown finish.
How to Make Coconut Chicken Adobo Pot Pie
- In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
- Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.
Storage
I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.
Ingredients
1 tablespoons coconut oil
4 garlic cloves, minced
½ white onion
1 cup chopped celery
1.5 cups frozen peas & carrots
1 teaspoon salt
2 teaspoon whole black peppercorns, ground
¼ teaspoon red pepper flakes
¼ cup flour
¼ cup white vinegar
¼ cup light soy sauce
1 cup chicken broth
1 cup full-fat coconut milk
2 teaspoon brown sugar
1 pound shredded chicken
1 can of store-bought biscuits
1 egg, beaten
Instructions
- In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
- Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.
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