Tex-Mex Chicken Pot Pie

Votes: 1

Time: 2 hours 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1337, total fat 98 G., saturated fats 45 G., proteins 31 G., carbohydrates 85 G., fiber 4 G., cholesterol 262 mg, sodium 1109 mg, sugar 6 G.

This recipe will transport you to the American Southwest, where Texas cuisine meets Mexican cuisine. With a few special ingredients and spices, any dish can be transformed into something truly Tex-Mex. That's exactly what happened with this pot pie: Ree Drummond added chili peppers and corn to the filling, and topped the dough with piquant pepperjack cheese. It turned out fantastic!

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:

Filling

4 tablespoons butter
2 jalapeño peppers, stemmed, seeded, and diced
2 poblano peppers, stemmed, seeded, and diced
2 ears of corn, kernels removed
1 large onion, diced
1/4 cup flour + extra for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded grilled chicken
Half a batch of perfect pie dough, recipe below
Premium flour, for dusting
1 large egg, beaten
0.5 cup grated pepper jack cheese

Perfect pie dough

3 cups premium flour
1 teaspoon of salt
165 g butter, cut into small pieces
3/4 cup shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water (or more, as needed)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, chipotle pepper, pepper jack cheese, poblano pepper, cilantro, corn

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a 10-inch skillet, melt the butter over medium heat. Add the jalapeño and poblano peppers, corn, and onion. Season with salt and pepper. Cook until the vegetables are tender, 2-3 minutes.

Sprinkle the vegetables with flour and stir until the flour coats the vegetables, 1-2 minutes (be careful not to let the flour stick to the bottom of the pan). Slowly pour in the chicken broth, stirring constantly. Add the cream, cilantro, and chipotle pepper. Let the sauce simmer and thicken for 2-3 minutes. Remove from heat, then taste and add salt if needed. Add the chicken and stir.
On a lightly floured work surface, roll the pie dough into a 12-inch (32-cm) circle, large enough to hang over the edges of the pan. Carefully place the dough in the pan, pressing it lightly against the sides. Brush the top with beaten egg and sprinkle with grated cheese. Make 2-3 small slits in the top and bake until golden brown, about 30 minutes. Let cool for about 10 minutes before serving.
Perfect pie dough:
Yield: 2 layers of dough

In a large bowl, combine flour, salt, butter and fat.

Blend with a pastry blender until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add cold water. Knead the dough until smooth, adding an additional 1-2 tablespoons of water if it's too dry.

Form the mixture into 2 balls and wrap them individually in plastic wrap. Refrigerate for 20 minutes before rolling. The dough can be frozen. Remove it from the freezer 30 minutes before rolling.