Tex Mex Chicken Pot Pie Recipes

TEX-MEX CHICKEN TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in baking pans and cover with aluminum foil.
• Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
• Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
• Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
• Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
• Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
• Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
• Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

TEX MEX CHICKEN POT PIE RECIPE - (4.4/5)

Steps:

• Saute chicken in 1 TBSP EVOO will no longer pink. Remove from pain. Add onions, peppers and remaining oil. Saute until softened. Stir in flour and cook for 2 minutes. Add salt, spices, broth, and milk slowly while stirring. Stir and cook until mixture has thickened. Add chicken to thickened mixture. Pour into a 8x8 pan until about 2/3 full. You may have leftovers. You can pour these into a second dish so that it fills up about 2/3 full. Mix cornbread mix as directed on package. Stir in cheese. Pour carefully over the chicken mixture. Bake at 400F for 20 minutes or until top is golden brown. Sprinkle with paprika. Serve.

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TEX-MEX CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat oven to 400.
• Mix all ingredients together except pie crusts.
• Line pie plate with first crust, deep dish is best.
• Add chicken mixture.
• Top with second pie crust. Cut slits into top crust.
• Bake for 45-50 minutes, until golden.
• Serve with sour cream and guacamole.

TASTY TEX MEX CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet over medium high heat, melt the butter, adding the onion flakes. Whisk the flour into the butter, allowing flour to cook with the butter for 1-2 minutes, until it's rather tan in color. Remove the skillet from the heat, then whisk in the chipotle sauce, and 2 cups of milk. Add the broth, a little at a time until the sauce is smooth and nicely thickened, whisking constantly. (Keep in the mind that this sauce will thicken a bit more as it cools.)
• Meanwhile, place the vegetables and chopped, cooked chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken.
• In a batter bowl, place both of the cornbread mixes along with the corn, sugar, green chilies, and Tex Mex seasoning; add just enough milk, a little at time, to make the cornbread batter a nice, thick consistency. Pour the prepared batter over all the ingredients in the 9 x 13 pan.
• Bake the casserole, uncovered, on the center rack of the oven for 35-40 minutes or until the cornbread topping is cooked throughout and golden brown on top; a knife just inserted into the center of the cornbread topping should come out clean. (Don't insert the knife past the cornbread topping or you will get down into the creamy part of the casserole and this will definitely stick to your knife, making you think the cornbread topping isn't fully cooked/done.)
• Let the casserole rest for 10 minutes before serving; garnish as desired.