Mexican chicken pot pie

How about a classic southern and classic Tex Mex mashup recipe?! Yes I just went there because why not combine my two favorites. So I had all those chicken left over from the foster meal I cooked a few days before. Sort of been a use it or lose it situation. I was going to make chicken enchiladas but then decided after realizing I was short on pre-made tortillas but had piecrust left over, that I could maybe make two things at once. Wasn’t really in the mood for the pot pie flavors wanted Mexican so necessity and cravings is born a new recipe!

TexMex Chicken Enchilada Pot Pie

1 chicken meat shredded ( roasted, can, or leftover )

Sweet peppers 5 small or two large bell peppers

Yellow onion diced 1/3 cup

Pepper jack cheese shredded 1 cup

2 pie crusts ( standard store bought nothing special)

1 small can green enchilada sauce (any brand found with Mexican foods in market isle)

1/2 table spoons each – Garlic powder, cumin powder, onion powder

Pinch : salt and pepper to taste

Oil any oil or fat

1 egg beaten

Cut out six rounds from the peppers. Same cutting tool will be used on pie crust. Test if the peppers dice small.

Hot pan – oil in pan – heat the oil pretty hot – toss in the diced onions and start cooking them. Add peppers. You want to see the color start to change a little. Not brown but not totally solid white –

Then toss in the spices and give them a stir. This is to start to release some of the flavor in the Spices into the oil. It just makes the flavor more interesting. Don’t cook them to long only about a minute or so –

Now add the chicken 🍗 and reduce the heat to med – move the chicken stirring everything together. Once the oil and spice coats the chicken some add the can of green enchilada sauce to this – it’s going to do something called : deglaze the pan- Basically this means a little brown bits that are all over the bottom of the pan are going to come off with you scraping it with your spoon or spatula almost like cleaning the pan with the liquid. Not only is it helping clean your pan but it’s getting all those little bits of flavor into the sauce. Don’t miss the step it’s pretty important. Reduce the heat to low and Stir occasionally so things don’t stick to the bottom of your pan. Once you start to see the liquid reduce a little bit so it becomes more like a sauce then a soup, add that pepper jack cheese into the pot. Your melting and stirring it all in then turn off the heat. Let it rest. Turn on the oven and preheat to 425* Fahrenheit. If you’re cooking in Celsius sorry you’re gonna have to do the math. Maybe next time I’ll be less lazy and it for you.

Get your premade store-bought pie crust out no shame in this game I’ll care what anybody says piecrust is piecrust. Come on people don’t shame your brothers your sisters over piecrust it’s fat water salt and flour. You’re making yourself good for you if you’re not making it yourself come on over and sit down by me – real life sometimes who has the time for all that right ?

Put some flower on a flat surface put a piecrust down on top of that flower you’re rolling pin and roll that piecrust out as thin as you can get it into a rectangle – repeat what the second crust.

Using a small cookie cutter or whatever even a bottlecap to a soda – cut out small holes ( about 6 ) from one end of the crust. This is going to be the TOP for your pie. Put two crusts together and fill the bottom half with the cooked chicken mixture. Fold over and line up the round cut out peppers under the cutout holes in the top crust. Egg wash the inside edge of the crust to seal it. Then fork crimp and roll and press it over to seal it.

Egg wash – this means to brush the top with the beaten egg – the top of the pie generously.

Place in oven at 425 degrees for 30 mins. Looking for your piecrust to be crispy and golden brown. Might want to line the baking sheet with parchment paper but it’s not totally necessary if you don’t have it. Just spray your cookie sheet with some oil spray to keep it from sticking just in case.

Let it rest out if the oven for 5-10 mins and cut – serve hot with rice, beans, sour cream, salsa, guacamole…. anything you might serve with taco or enchilada dinner 🍴

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