MEXICAN CHICKEN POT PIE
Pot Pie with a little twist to spark your taste buds! Cooking time does not include time to cook chicken.
Provided by Lindas Busy Kitchen
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook chicken and dice.
- Add the salsa, corn, and cheese, and mix well. Set aside.
- Mix the corn bread according to the pkg. directions, or mix from scatch.
- Mix the corn bread mixture in with the sour cream, cumin, and garlic powder.
- Put in a casserole dish and bake following directions on corn bread box or pkg.
- When cornbread is done, remove from oven, and cut into portion size pieces.
- Serve hot.
MEXICAN-INSPIRED CHICKEN POT PIE
When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.
Provided by shannon
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
- Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
- Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 22.3 g, Fiber 2 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 745.9 mg, Sugar 4.9 g
TEX-MEX CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
SUNNY'S SOUTHWESTERN CHICKEN POT PIE
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the 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.
- For the 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.
MEXICAN POT PIE
This is a take off of Linda'sBusyKitchen recipe, which is awesome! I didn't have chicken and we like to add to it anyway, so I figured I would post it here.
Provided by newmama
Categories One Dish Meal
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- brown turkey and drain.
- spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
- mix jiffy mix with egg, milk, sour cream, cumin and garlic.
- spread over turkey mixture
- bake at 400 for 25-30 minutes.
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
CLASSIC CHICKEN POTPIE
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! -Ada May Smith, Citrus Springs, Florida.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
MEXICAN SPICY CHICKPEAS
Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese
Provided by mitrajam
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
- Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
- Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
- Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
- Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
- liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.
IMPOSSIBLY EASY MEXICALI CHICKEN PIE
Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin's with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
- Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.
Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g
More about "mexicanchickenpotpie recipes"
CHICKEN POT PIE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (508)Total Time 1 hr 30 minsCategory Main Dishes
- In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
ONE POT MEXICAN CHICKEN AND RICE - DINNER, THEN DESSERT
From dinnerthendessert.com
SOUTHWESTERN CHICKEN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
ONE PAN MEXICAN CHICKEN AND RICE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
MEXICAN SPICED CHICKEN (ALL PURPOSE) | KITCHEN @ HOSKINS
From kitchenathoskins.com
MEXICAN CHICKEN CASSEROLE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
MEXICAN GRILLED CHIPOTLE CHICKEN | FEASTING AT HOME
From feastingathome.com
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
MEXICAN CHICKEN POT PIES - BUSY MOMMY MEDIA
From busymommymedia.com
MEXICAN POT PIE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
INDIVIDUAL CHICKEN POT PIES | RICARDO
From ricardocuisine.com
MEXICAN CHICKEN POTJIE - BILTONG MAKERS
From biltongmakers.com
MEXICAN ROASTED CHICKEN WITH POTATOES AND PEPPERS
From masonfit.com
10 BEST SPICY MEXICAN CHICKEN RECIPES | YUMMLY
From yummly.com
CROCKPOT MEXICAN CHICKEN {+10 EASY WAYS TO USE IT} – …
From wellplated.com
10 BEST MEXICAN CHICKEN AND POTATOES RECIPES | YUMMLY
From yummly.com
MEXICAN CHICKEN POT PIES - SOUTHERN CAST IRON
From southerncastiron.com
CHICKEN ENCHILADA POT PIE - A SPICY PERSPECTIVE
From aspicyperspective.com
EASY MEXICAN POT PIE RECIPE - TABLESPOON.COM
From tablespoon.com
MEXICAN CHICKEN POT PIES IN CRESCENT BOWLS RECIPE - PILLSBURY.COM
From pillsbury.com
MEXICAN STYLE CHICKEN POT PIE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
MEXICAN CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MEXICAN CHICKEN POT PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
ONE PAN MEXICAN CHICKEN AND RICE - IFOODREAL.COM
From ifoodreal.com
MEXICAN CHICKEN PASTA - JULIA'S ALBUM
From juliasalbum.com
CREAMY MEXICAN CHICKEN PASTA | GIMME SOME OVEN
From gimmesomeoven.com
MEXICAN CHICKEN POT PIE - C H E W I N G T H E F A T
From chewingthefat.us.com
SAUCY MEXICAN CHICKEN SKILLET RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
CHICKEN POT PIE RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN POTPIE RECIPE - QUICK FROM SCRATCH HERBS & SPICES | FOOD …
From foodandwine.com
MEXICAN CHICKEN POT PIE - DOMESTICATED WILD CHILD
From domesticatedwildchild.com
PERSONAL MEXICAN POT PIES - ZHEELICIOUS
From zheelicious.com
MEXICAN CHICKEN POT PIES - BIGOVEN
From bigoven.com
ANA'S CHRONICLES: CHICKEN POTPIE THE LATIN WAY! - BLOGGER
From anaschronicles.blogspot.com
SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
From cravingtasty.com
MEXICAN GRILLED CHICKEN- EASY AND FLAVORFUL. PERFECT FOR TACOS!
From houseofyumm.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
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 »
You'll also love