Southwestern Chicken Pot Pies

Not your TV dinner pot pie, these have a cheesy cornbread topping. The recipe will make 6 individual pies or one traditional pie. It freezes well, so I make individual pies in foil pie tins to freeze.

For the crust:
1 cup all-purpose flour
1/2 cup cornmeal
1 Tbsp sugar
1/2 cup cheddar cheese, finely shredded
1/3 cup butter, softened
6 to 7 Tbsp ice water
For the filling:
1 Tbsp butter
1 Tbsp canola oil
1 lb boneless chicken breast, diced into 1/2″ pieces
2 Tbsp all-purpose flour
1 cup chicken broth
1 15 ounce can black beans, rinsed, drained
1 cup frozen whole-kernel corn, thawed
1/2 cup salsa
2 tsp chili powder
1 tsp ground cumin
Sour cream, if desired

1. Heat oven to 350°F.
2. In a medium bowl, combine 1 cup flour, cornmeal, sugar and cheese; stir to mix. Stir in 1/3 cup butter with fork until the mixture resembles coarse crumbs. Stir in just enough watert until the dough forms a ball. Divide the dough into 6 pieces and in plastic wrap flatten into a disk and refrigerate.
3. Meanwhile, in large skillet, melt 1 tablespoon butter and the oil until sizzling; add the diced chicken. Cook over medium-high heat until browned. Reduce the heat to medium and add 2 tablespoons flour then stir to combine with the chicken. Add the broth and continue cooking and stirring until the sauce thickens and comes to a boil. Stir in all the remaining filling ingredients. Continue cooking until heated through.
4. On floured surface pat or roll each piece of dough into 4-inch circle. Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or oven proof bake ware. Place dough circles over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto a baking sheet and loosely cover with aluminum foil. Bake 30 minutes. Uncover and continue baking for 30 to 35 minutes or until crust is light golden brown. Serve with sour cream and cheese, if desired.

Servings: 6

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