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Jerk Central's authentic Jamaican Jerk Marinade and Jamaican Jerk Dry Rubs are perfect for creating the best Jerk Chicken, Jerk Pork, Seafood and vegetables.

Nyammings (Recipes) & Blog

Jamaican Jerk Inspired Recipes


Jerk Central's Jerk Chicken Pot Pie

Jerk Central

 It's really hard to just have a small portion of this..

It's really hard to just have a small portion of this..

OK, so I know that I promised Jerk Central's Smoked Jerk Spare Ribs as the next recipe/blog entry, but with the snow from a few days ago and more snow on the way I was in the mood for some serious comfort food! This is a pretty simple recipe that you can even make during the work week with fantastic results.  

Although the term "comfort food" is an American phrase, the concept of comfort food is something that is enjoyed throughout the world.  In fact, I really had to scratch my head and think of what, if any, meals in Jamaica that aren't "comfort foods!" Whether it's Hominy Corn Porridge for breakfast, Curry Goat at lunch, or Brown Stewed Chicken at dinner, "comfort" IS Jamaican culture!

Chicken Pot Pie is a true classic. Although not something that is enjoyed in Jamaica, it reminds me of being a kid. And that's what comfort food is all about: Good feelings and nice vibes. So without further ado..,

Jerk Central's Jerk Chicken Pot Pie!

The great thing about this recipe is that you probably already have most of the ingredients in your fridge and pantry. And that is perfect for a weeknight. I already had a cooked chicken on hand so I had no excuse. You will need the following:

2.5 teaspoons Jerk Central's Jamaican Jerk Marinade

2 tablespoon butter
2 tablespoon olive oil 
2 cups frozen peas/carrots/corn mix
2-3 cooked chicken breasts (or 2 breasts and one thigh from a store bought rotisserie chicken) about 3 cups chopped into chunks.
2.5 cups low sodium chicken stock
2 tablespoon fresh oregano (chopped fine)
2 tablespoon fresh thyme (chopped fine)
2 Tb fresh tarragon (chopped fine)
2 tablespoon fresh rosemary (chopped fine)
2 frozen pie crusts (from freezer aisle) thawed
2 tablespoon wondra flour
2 tablespoon fresh sage (chopped fine)
1 egg (beaten) 

Add butter and oil to a warm skillet over medium heat.  Once the butter has melted, add the vegetables and saute until soft (about 4 mins).

Once the vegetables are soft, add your stock and bring to a boil.  

Reduce heat and then add the cooked chicken and herbs and Jerk Central's Jerk Marinade. Simmer three to four minutes.

 Herbs chopped and minced. If you can get fresh herbs, instead of dry, you won't be sorry!

Herbs chopped and minced. If you can get fresh herbs, instead of dry, you won't be sorry!

Next add the cream and simmer on low for 5 minutes. Then add the Wondra flour.  I prefer using wondra flour instead of cornstarch or flour because it mixes instantly, thickens liquids nicely, and you don't have to "cook" it first like you would have to with cornstarch/flour.

Next, heat your oven to 400 degrees.  While it heats, add your filing to one of the pre-made pie crusts.


Place the second pie crust on top and crimp the sides. 


Next, use a knife to make a "cross" in the center of the pie. This will help the pie to vent as it cooks. Then, whisk the egg and brush some of the "wash" onto the top of your pie.


Place a sheet of foil on the rack underneath the rack you will use for the pie.  Place the pie on the rack above and back for 35-40 minutes.



Allow the pie to cool for 10-15 minutes. Then enjoy!

 The flavor can't be beat!

The flavor can't be beat!

So there you have it! Enjoy, and pray for spring!