Southwest Chicken Pot Pies Recipe
Southwest pot pies are a delicious and easy-to-make dish. This recipe is for a basic Southwest Pot Pie, but you can add any vegetables or meat to the filling. Serve with cornbread on the side.
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 0.5 yellow onion, chopped
- 1 red bell pepper, diced
- 3 tbsp flour
- 1.5 cup chicken stock
- 0.33 cup heavy cream
- 1 cup frozen corn
- 15 oz can black beans, drained
- 1 tsp cumin
- 1 chipotle pepper, sliced
- 0.5 tbsp adobo sauce from can of chipotle peppers
- pinch red pepper flakes
- 1.5 cup colby jack cheese
- salt and pepper to taste
- 2 cup flour
- 0.5 tsp salt
- 10 tbsp unsalted butter, ice cold
- 2 eggs
- 1 whole egg
- 1 egg yolk
- 0.5 tsp salt for egg wash
Combine the flour and salt in a large mixing bowl. Cube the butter and add to the mixing bowl. Cut the mixture with a pastry cutter until it resembles coarse crumbs. Make a well in the center and add the eggs. Stir around the outside of the eggs using your fingers to blend the flour mixture with the eggs. Continue stirring until thick clumps form. Begin kneading the dough to form a ball while collecting any loose crumbs. After the dough is formed into a ball, place in the fridge to chill while you prepare the filling.
Heat the olive oil in a large saute pan on medium heat. Add the onions and saute for 1 minute. Add the red bell pepper and continue sauteing for 3 minutes. Add the flour and stir to coat the onions and red peppers. Add the chicken stock and heat on medium until the mixture thickens. Add the cream, corn, black beans, cumin, chipotle pepper, adobo sauce and red pepper flakes. Reduce heat to medium low and simmer for 5 minutes. Add the cheese and stir until melted. Add the cooked chicken. Salt and pepper to taste. Divide the filling between six large ramekins and place the ramekins in the fridge to chill.
Remove the dough from the fridge and roll out on a lightly floured surface. Cut the dough into circles that will fit over the top and slightly down the edges of the ramekins. Gather up and re-roll the dough scraps as needed to create all six circles. Place the circles on a baking sheet and transfer to the fridge to chill for 15 minutes.
Create the egg wash by whisking the whole egg, egg yolk and 1/2 teaspoon salt. Brush the egg wash around the edges of the ramekins. Place the dough rounds over the ramekins and press down gently to secure in place. Make a slit in the top of each pot pie and brush the dough of each pot pie with the remaining egg wash.
Preheat oven to 375 degrees. Return the ramekins to the fridge to chill the dough while the oven preheats. Bake for 20 to 25 minutes or until the dough is lightly browned and the filling is bubbly.