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.
Serves: 5Prep: 25 minutesCook: 35 minutesTotal: 1 hourDifficulty: Easy
- 1 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄2 teaspoon kosher salt
- 6 tablespoons cold butter, cut into pieces
- 1 large egg yolk
- 4 tablespoons cold water
- 1 tablespoon olive oil
- 1 package (12-14 oz.) frozen pepper and onion blend
- 3 cups cooked, shredded chicken
- 1 teaspoon coarse salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1 package (8 oz.) cream cheese
- 1 can (7 oz.) diced green chiles or jalapeños, drained
- 3⁄4 cup chicken broth
- 2 tablespoons melted butter
- 1⁄4 teaspoon ground cumin
- Heat oven to 400°F.
- 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.
- 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.
- Transfer chicken mixture to a 2 quart casserole dish.
- 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.
- Bake 25-28 minutes until crust is golden and filling is bubbling. Allow to stand 15 minutes before serving.
- Refrigerate leftovers.
- Tip: Try making this with leftover Thanksgiving turkey instead of chicken.