SOUTHWEST CHICKEN PIE
This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.
Provided by Julie Norland
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g
SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 23
Steps:
- For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
- Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
- Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN POTPIE WITH CHEDDAR CRUST
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
- Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
- Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
- Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
SUNNY'S SOUTHWESTERN CHICKEN POT PIE
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
- For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
- Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
- Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
- Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
- Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.
CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST
We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.
Provided by By Arlene Cummings
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
- Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
- In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
- Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g
CHEDDAR CHICKEN PIE
This speedy main dish from Betty Pierce of Slaterville Springs, New York uses handy biscuit mix, so there's no need to fuss with a crust. "Just add fruit salad and crusty hot bread for a delicious meal," she suggests.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in. pie plate. In a small bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir)., Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 924mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
SOUTHWESTERN CHICKEN PIZZA
Make and share this Southwestern Chicken Pizza recipe from Food.com.
Provided by Jennifer2
Categories One Dish Meal
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Cook chicken (grilling is preferable) and cube.
- Chop onion and slice tomatoes.
- Roll pizza crust onto cookie sheet as directed on can.
- Combine pizza sauce with chipotle and adobo sauce.
- (Add more than one tablespoon if you like your food spicy).
- Spoon pizza sauce onto crust.
- Top with cheese, onion, chicken and tomatoes.
- Cook for 15-20 minutes or until the crust is golden brown and the cheese is completely melted.
Nutrition Facts : Calories 90.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 22.5, Sodium 99.9, Carbohydrate 5.2, Fiber 1.2, Sugar 1.6, Protein 6.5
SOUTHWESTERN CHICKEN POT PIE
Mmmmmmmmm, really delish and a comfort food for dh and I. Easy to prepare, not much time involved. My dh showed me this in our state daily newspaper and said he'd like for me to try it. I did and fix it alot now. I serve it with warm flour tortilla's w/butter and sometimes warmed nacho chips and salsa. It's very filling and if we don't want it the next day, I have frozen it with success. Also, I have used a can of green chilis instead of the adobo seasoning and think you could spice it as hot as you want with jalepenos. We just don't do hot or really spicy. Also, the last time I only had cheddar cheese and it turned out fine, but it is better with the monterey jack/cheddar blend. Thanks for trying one of our favorite dinners!
Provided by peppermintkitty
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE
This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.
Provided by jennbnsf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
- While mixture simmers, combine cornbread mix with milk and egg in a bowl.
- Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
- Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g
SOUTHWESTERN SHEPHERD'S PIE
This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! -Suzette Jury, Keene, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (7 servings each).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.
Nutrition Facts : Calories 399 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 973mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
IMPOSSIBLY EASY SOUTHWESTERN PIE
No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
- Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 540 mg
SOUTHWESTERN CHICKEN POT PIE RECIPE - (4.5/5)
Provided by á-176348
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. DOUGH: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling. FILLING: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid. Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat. Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges. Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough. Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.
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