Sunnys Southwestern Chicken Pot Pie Recipes

EASY CHICKEN POT PIE

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
• While mixture simmers, combine cornbread mix with milk and egg in a bowl.
• Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
• Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

SOUTHWESTERN CHICKEN POT PIE

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.