Jerk Chicken Pot Pie

cooking.nytimes.com

Sara H

subheading: FOR THE CRUST:

2 cups/256 grams all-purpose flour, plus more for rolling the dough

2 tablespoons ground turmeric

2 tablespoons Jamaican curry powder (see Tip)

1 teaspoon kosher salt (such as Diamond Crystal)

1 tablespoon granulated sugar

½ cup/115 grams unsalted butter, frozen

½ to ¾ cup/120 to 180 grams ice-cold plain seltzer

1 egg, beaten, for brushing

subheading: FOR THE FILLING:

8 ounces frozen yuca, thawed and chopped with fibrous centers removed

2 tablespoons extra-virgin olive oil

½ medium onion, diced

1 medium carrot, diced

1 large celery stalk, diced

½ teaspoon kosher salt (such as Diamond Crystal)

2 tablespoons jerk paste (such as Grace or Walkerswood)

2 garlic cloves, minced

1 medium sweet potato, peeled and diced

2 fresh thyme sprigs

3 tablespoons all-purpose flour

2 (13.5-ounce) cans full-fat coconut milk

½ cup chicken stock or water

3 cups leftover cooked chicken, coarsely chopped

4 scallions, thinly sliced

1 (11-ounce) box frozen maduros (sweet plantains), thawed and sliced

Freshly ground black pepper

Directions at cooking.nytimes.com

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