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Southwest Chicken Pot Pie

Precooked chicken and frozen veggies are easy shortcuts that let you make a tasty homemade crust without too much time in the kitchen.

Hands-on Time: 25 min. | Total Time: 60 min. | Serves: 5 | Difficulty: Easy

Ingredients:
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • ½ tsp. kosher salt
  • 6 Tbsp. cold butter, cut into pieces
  • 1 lg. egg yolk
  • 2-4 Tbsp. cold water
  • 1 Tbsp. olive oil
  • 1 package (12-14 oz.) frozen pepper and onion blend
  • 3 cups cooked, shredded chicken
  • 1 tsp. kosher salt
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. ground black pepper
  • 1 package (8 oz.) cream cheese
  • 1 can (7 oz.) diced green chiles or jalapeños, drained
  • ¾ cup chicken broth
  • 2 Tbsp. melted butter
  • ¼ tsp. ground cumin
Directions:
  1. Heat oven to 400°F.
  2. In the bowl of a food processor combine flour, cornmeal, salt and butter. Pulse until mixture looks like coarse crumbs. Add egg yolk and water, 1 tablespoon at a time, until dough comes together. Flatten in a disk and refrigerate until ready to use.
  3. Heat oil in a large skillet over medium-high heat. Add pepper and onion blend, cooking 8-10 minutes until thawed and liquid has evaporated. Add chicken, salt, cumin, garlic and pepper; stir to combine. Reduce heat to medium; add cream cheese, green chiles and broth. Cook, stirring occasionally, until cream cheese melts.
  4. Transfer chicken mixture to a 2 quart casserole dish.
  5. On a lightly floured surface roll out cornmeal dough to fit the casserole pan. Place on top and cut several slits to vent. Brush top with 2 tablespoons melted butter and sprinkle with ground cumin.
  6. Bake 25-28 minutes until crust is golden and filling is bubbling. Allow to stand 15 minutes before serving.
  7. Refrigerate leftovers.

Wine Pairing: Pinot Grigio

Tip:

Try making this with leftover Thanksgiving turkey instead of chicken.

Nutrition Analysis:

Per serving: Calories 640, Calories from Fat 360, Total Fat 40g (62% DV), Saturated Fat 20g (100% DV), Trans Fat 0g, Cholesterol 195mg (65% DV), Sodium 980mg (41% DV), Carbohydrates 37g (12% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 33g, Vitamin A 40%, Vitamin C 80%, Calcium 8%, Iron 20%.

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