Berbere-Spiced Chicken Pot Pie
Chef Marcus gives the classic pot pie a trip to Ethiopia. Grilled chicken and vegetables are folded into a doro wat-inspired filling scented with berbere, ginger, and garlic, then tucked beneath buttery puff pastry with charred tomatoes woven throughout.
Nutritional facts
Protein
38g
Carbs
45g
Calories
790kcal
Fat
53g
Ingredients
Chicken Thigh, Puff Pastry, Canned Tomato, Buttom Mushroom, Whole Canned Tomatoes, Peas, Red Onion, Butter, Garlic, Ginger, Egg, Berbere, Canola Oil, Extra Virgin Olive Oil, Kosher Salt, Brown Sugar, Cilantro, Green Onion, Italian Parsley, Mustard Powder, Black Pepper, Granulated Onion, Sweet Paprika, Chipotle Powder, Curry Powder, Fenugreek
Contains milk, eggs, cereals containing gluten, wheat, mustard.
Reviews
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Based on 0 reviews
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About Marcus Samuelsson
Marcus Samuelsson is the esteemed chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations including The Bahamas, Canada, and Ethiopia as well as numerous Streetbird and Vibe BBQ outlets in the US and Bahamas.
Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration’s first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show "Chopped," head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.
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