Southwest Chicken Pie Food

SOUTHWEST CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
• In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
• Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
• Allow the pie to sit for 10 minutes before serving.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees.
• Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
• Add beans, corn, tomato sauce and seasonings to skillet.
• Bring to a boil over med heat.
• Remove from heat and stir in 1 cup shredded cheese.
• Pour into a 2 1/2qt casserole.
• Top with remaining cheese.
• Prepare corn muffin mix batter as directed on package.
• Spoon dollops of the batter over chicken mixture.
• Bake 25-30minutes or until corn bread is golden brown.
• You may serve with warm flour tortillas w/butter and a salad if desired.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

V'S SOUTHWESTERN CHICKEN FLAT PIE

Steps:

• Heat oven to 425°F Remove pie crust from refrigerator. Unroll and place flat on ungreased cookie sheet.
• In large bowl, toss together chicken, salsa, onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and 1 cup cheese.
• Fold crust edge over filling to form 1 1/2 -inch border, pleating crust as necessary. Brush crust edge with beaten egg.
• Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. To serve, top with avocado slices, tomato, lettuce, cheese, cilantro, limes or sour cream then cut into wedges. Or, cut into wedges and top each individual serving as desired.

SOUTHWEST-STYLE CHICKEN POT PIE

Steps:

• To make the crust:.
• In a food processor, pulse the flour, cornmeal, and salt a few times.
• Cut the butter and shortening into small cubes, add to the flour mixture, and pulse until the butter is broken up into pea-sized and smaller chunks.
• Stir together the vinegar and water, and add to the butter-flour mixture a tablespoon at a time, pulsing just until the dough comes together.
• Press into two disks - one larger (to line the pan), and the other smaller (for the top).
• Wrap in plastic wrap and refrigerate while you prepare the filling.
• To make the filling:.
• Preheat the oven to 375°F.
• Heat a large stockpot over medium-high heat and add 1 tbsp olive oil.
• Stir in the garlic and onion and cook until the onion is translucent.
• Add the chicken, and cook, stirring, until the chicken is no longer pink.
• Transfer to a bowl and set aside.
• Wipe out the pan and return to medium-high heat.
• Add 2 tbsp olive oil and stir in the flour.
• Cook, stirring constantly, until it turns a nice golden-brown.
• Add the vegetables, tomatoes, and chicken broth and stir well.
• Stir in the salt, chile powder, and cumin and partially cover the pot.
• Cook for about 30 minutes, stirring occasionally.
• Meanwhile, roll out the larger dough disk, and press into a 2 1/2 quart casserole dish.
• Line the inside of the dough with foil, shiny side down, and bake for about 10 minutes.
• Remove the foil and set the dish aside.
• Roll the other disk of dough out to fit over the top of the casserole dish, and set aside.
• When the filling has thickened and the chicken has cooked through, transfer to the dough-lined dish.
• Press the sheet of dough on top, and cut a few slits in it so steam can escape.
• Bake for about 30 minutes, or until the crust is nice and golden.