Tex-Mex Chicken Pot Pie

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1117, total fat 50 G., saturated fats 23 G., proteins 48 G., carbohydrates 125 G., fiber 24 G., cholesterol 177 mg, sodium 1489 mg, sugar 21 G.

Pot pie, or chicken in a dough pot, is a popular comfort food enjoyed by both adults and children. In her recipe, Sunny Anderson decided to give the classic a Tex-Mex twist by adding several ingredients typical of Tex-Mex cuisine. These include black beans, chili peppers, cumin, and—most importantly—the Latin American seasoning sazón, which Sunny added to both the dough and the filling. So there's definitely no shortage of flavor!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 tsp. sazon seasonings
1 and 1/4 cups flour + extra for working with the dough
110 g butter, cut into pieces and frozen
A pinch of salt

Filling

450 g chicken thighs and drumsticks
8 fresh sprigs of thyme
2 tablespoons butter
2 tbsp. l. olive oil
1 serrano pepper, seeded and chopped
1 tsp. sazon seasonings
6 cloves garlic, 4 crushed, 2 thinly sliced
0.5 tsp ground cumin
1.5 cups frozen mixed green peas, corn, onions, bell peppers, and black beans
2 tbsp. flour
1.5 cups of milk
1 cup Mexican sour cream
1 egg

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, chicken drumsticks, shortcrust pastry, black beans, peas, corn, serrano pepper, milk, Sazon seasoning, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Dough:

Combine 1/4 cup cold water and the sauerkraut in a bowl. Stir until completely dissolved and set aside. Place the flour, butter, and salt in a food processor. Process until the butter forms small pieces throughout the flour. Slowly pour in the seasoned water, beating until the dough is smooth. Turn the dough out onto the counter, form it into a ball, and flatten it. Wrap the dough disk in plastic wrap and refrigerate while you prepare the filling.

Filling:

Place the chicken, half the thyme, crushed garlic cloves, and enough water to cover the chicken by 1 inch (2.5 cm) in a saucepan. Sprinkle with a pinch of salt and bring to a boil. Reduce heat and simmer until the internal temperature of the chicken reaches 165°F (74°C) or the juices run clear when pierced with a piercing needle, 20-25 minutes. Remove the chicken pieces from the broth and set them on a plate to cool. Reserve 1/4 cup of the broth.
Meanwhile, melt the butter in a large skillet, add the vegetable oil, chopped garlic, serrano chile, remaining thyme, sauerkraut, cumin, and a pinch of salt and black pepper. Cook, stirring, until fragrant, 3-4 minutes. Add the frozen mixed vegetables and 1/4 cup broth. Increase the heat and continue stirring until the vegetable mixture is cooked through, 6-8 minutes. Sprinkle in the flour and stir, coating the vegetables evenly. Then add the milk. Cook for about 5 minutes, until the liquid thickens. Remove from heat.
Meanwhile, remove the dough from the refrigerator and dust your work surface with flour. Dust a rolling pin with flour and roll the dough into a circle approximately 0.3 cm thick. Trim the edges with a knife or pizza wheel. Press the dough into a 20-22 cm pie pan, allowing the edges to hang over the sides.

Note

Sazon is a traditional Latin American seasoning used with beef, legumes, rice, and vegetable dishes, and as a dry marinade for pulled pork. Combine 1 tablespoon ground coriander, 1 tablespoon cumin, 1 tablespoon ground annatto seeds, 1 tablespoon garlic powder, 2 teaspoons dried oregano, and 1 teaspoon onion powder in a small bowl. Store in an airtight container for up to 3-6 months.
Remove the skin from the chicken, remove the meat from the bones, and shred. Mix the chicken and sour cream with the filling. Spread the filling on the dough. Fold the overhanging edges of the dough over the filling, leaving a hole in the center for steam to escape. In a small bowl, beat the egg with a little water. Gently brush the dough with the egg.
Bake until golden brown and filling is bubbling, 20 to 25 minutes.