SOUTHWESTERN CHICKEN POT PIE RECIPE - (4.5/5)
Provided by á-176348
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. DOUGH: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling. FILLING: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid. Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat. Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges. Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough. Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.
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Mason Shorten
[email protected]This pot pie is so comforting and delicious. It's perfect for a cold winter night. I especially love the creamy sauce and the flaky crust.
Kolawole Morenikeji
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor of the dish. The chicken was so tender and juicy, and the vegetables were perfectly cooked.
bekalu yemane
[email protected]This was my first time making chicken pot pie, and it turned out amazing! The instructions were easy to follow, and the dish came out perfect. I will definitely be making this again.
British Ben
[email protected]I made this pot pie for a potluck and it was a huge success! Everyone loved it, and I got rave reviews. Thanks for sharing such a great recipe!
Alex Aguirre
[email protected]This pot pie is so comforting and delicious. It's perfect for a cold winter night. I especially love the creamy sauce and the flaky crust.
Dawood Munawar
[email protected]I'm not a fan of chicken pot pie, but this recipe changed my mind. The flavors were so rich and delicious, and the crust was perfectly flaky. I will definitely be making this again.
chelsey penwell
[email protected]This is the best chicken pot pie recipe I've ever tried! The flavors are amazing and the crust is perfect. I will definitely be making this again and again.
Arfat Sikder
[email protected]I made this pot pie for my family and they loved it! The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was crispy and golden brown.
abiha gull
[email protected]This pot pie was a little more work than I expected, but it was worth it. The flavors were amazing and the crust was flaky and golden brown. I will definitely be making this again for special occasions.
Saikat Ss
[email protected]I love the addition of corn and black beans to this pot pie. It gives it a unique and delicious flavor. I also appreciate that the recipe uses fresh ingredients.
Malika Aden
[email protected]This recipe is a keeper! I've made it several times and it always turns out great. It's a great way to use up leftover chicken, and it's also a great make-ahead meal.
BD ENTERTAINMENT 9525
[email protected]I'm not a huge fan of chicken pot pie, but this recipe changed my mind. The flavors were so well-balanced and the crust was perfectly crispy. I will definitely be making this again.
Moris Gavin
[email protected]This pot pie is so comforting and delicious. It's perfect for a cold winter night. I especially love the creamy sauce and the flaky crust.
Suman Safi
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor of the dish. The chicken was so tender and juicy, and the vegetables were perfectly cooked.
Mahdee Sabir
[email protected]This was my first time making chicken pot pie, and it turned out amazing! The instructions were easy to follow, and the dish came out perfect. I will definitely be making this again.
BJ Gay
[email protected]I made this pot pie for a potluck and it was a huge success! Everyone loved it, and I got rave reviews. Thanks for sharing such a great recipe!
Anju Gamage
[email protected]I followed the recipe exactly and it turned out great! The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was flavorful and creamy, and the crust was crispy and golden brown.
Easin Arafat
[email protected]This Southwestern chicken pot pie was a hit with my family! The flavors were so rich and delicious, and the crust was perfectly flaky. I will definitely be making this again.