Friday, June 13, 2008

Southwestern Chicken Pot Pie

This is quite labor intensive but worth every bite.

Pastry-
1 cup flour
1/2 cup cornmeal
1/2 tsp salt
1 stick unsalted butter
1/4 cup cold water

Filling-
3 Tbsp unsalted butter
4 green onions chopped
2 carrotts chopped
2 tsp chile powder
3 Tbsp flour
1 1/2 cup milk
1 cup chicken broth
3 cups cooked chicken, cut up
15 ounce can black beans drained
15 ounce (or so) can corn drained
1 can green chiles (4 ounce) chopped
1/4 tsp salt


Prepare filling- Melt butter in pan. Add onions and carrotts. When sauted add flour and cook till bubbly. Add chile powder. Add milk and chicken broth stirring constantly till thickened. Add salt, chicken, beans, corn and green chilies.

Prepare pastry as you would pie using as much water neccesary for the crust to be flaky. Roll one inch larger then your dish. Spray pan with non stick spray and pour filling in dish. Top with crust and flute edges. Vent top. Bake 350 for 35-40 minutes.

2 comments:

susan dayley said...

I just made this for my family and they LOVED it! (Mine came from a 1992 Family Circle cookbook--but exactly the same.)

Me said...

I had wrote this onto an index card and carried it around for years to all the places we had lived and then put it on my blog to go paperless. That would be about the time I would have seen it. Thanks so much for stopping by and commenting!