Sunnys Southwestern Chicken Pot Pie Food

EASY CHICKEN POT PIE

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

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.

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.

SOUTHWESTERN CHICKEN POT PIE

Steps:

• Heat oven to 400°F Grease 8-inch square baking dish.
• In large bowl, combine chicken, bell pepper, corn, cumin, black beans and gravy; mix well. Spoon into greased baking dish.
• Bake at 400°F for 20 minutes. Remove baking dish from oven and lower temp to 350°F Arrange biscuits over chicken mixture: sprinkle biscuits with chili powder. Sprinkle cheese over chicken mixture around biscuits.
• Bake at 350°F for 15 to 18 minutes or until biscuits are golden brown and mixture is hot. Garnish with cilantro.

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.