Best 2 Southwestern Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all comfort food lovers! Get ready to embark on a culinary journey with our tantalizing Southwestern Chicken Pot Pie. Picture a golden-crusted pie brimming with tender chicken nestled in a creamy sauce, surrounded by a symphony of flavorful vegetables. This dish is not just a meal, it's an explosion of taste that will warm your soul.

Combining the vibrant flavors of the Southwest with the classic comfort of a pot pie, this recipe is a true crowd-pleaser. But that's not all; we've also included a collection of delectable variations to suit every palate. From a vegetarian-friendly version to a hearty beef and ale filling, and even a gluten-free option, there's something for everyone in this Southwestern-inspired feast. So, gather your ingredients, preheat your oven, and let's dive into the culinary adventure that awaits!

Here are our top 2 tried and tested recipes!

SOUTHWESTERN CHICKEN POT PIE



Southwestern Chicken Pot Pie image

Mmmmmmmmm, really delish and a comfort food for dh and I. Easy to prepare, not much time involved. My dh showed me this in our state daily newspaper and said he'd like for me to try it. I did and fix it alot now. I serve it with warm flour tortilla's w/butter and sometimes warmed nacho chips and salsa. It's very filling and if we don't want it the next day, I have frozen it with success. Also, I have used a can of green chilis instead of the adobo seasoning and think you could spice it as hot as you want with jalepenos. We just don't do hot or really spicy. Also, the last time I only had cheddar cheese and it turned out fine, but it is better with the monterey jack/cheddar blend. Thanks for trying one of our favorite dinners!

Provided by peppermintkitty

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) package corn muffin mix (I made my own)

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
  • Add beans, corn, tomato sauce and seasonings to skillet.
  • Bring to a boil over med heat.
  • Remove from heat and stir in 1 cup shredded cheese.
  • Pour into a 2 1/2qt casserole.
  • Top with remaining cheese.
  • Prepare corn muffin mix batter as directed on package.
  • Spoon dollops of the batter over chicken mixture.
  • Bake 25-30minutes or until corn bread is golden brown.
  • You may serve with warm flour tortillas w/butter and a salad if desired.

SOUTHWESTERN CHICKEN POT PIE RECIPE - (4.5/5)



Southwestern Chicken Pot Pie Recipe - (4.5/5) image

Provided by รก-176348

Number Of Ingredients 19

1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt
1 pound chicken thighs and legs
8 sprigs fresh thyme
6 cloves garlic, 4 smashed the other 2 thinly sliced
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema
1 egg

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.

Tips:

- Using a pre-made pie crust can save time. - If you don't have a Dutch oven, you can use a large pot or ovenproof skillet. - To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit. - Don't overcook the vegetables, or they will become mushy. - If you like a thicker pot pie, add more flour or cornstarch to the gravy. - For a crispy crust, brush the top of the pie with melted butter or an egg wash before baking. - Serve the pot pie with a side salad or crusty bread.

Conclusion:

Southwestern chicken pot pie is a delicious and easy-to-make comfort food dish. It features a creamy, flavorful filling with tender chicken, corn, black beans, and vegetables. The flaky crust adds a perfect finishing touch. This hearty casserole is sure to please even the pickiest eaters and is perfect for a weeknight meal or a special occasion.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #savory-pies     #main-dish     #beans     #poultry     #vegetables     #american     #mexican     #southern-united-states     #southwestern-united-states     #oven     #easy     #beginner-cook     #potluck     #fall     #spring     #summer     #winter     #chicken     #stove-top     #dietary     #spicy     #one-dish-meal     #seasonal     #comfort-food     #inexpensive     #black-beans     #meat     #chicken-breasts     #corn     #taste-mood     #savory     #to-go     #equipment

Related Topics