Ole Mexican Chicken Pie Recipes

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IMPOSSIBLY EASY MEXICALI CHICKEN PIE



Impossibly Easy Mexicali Chicken Pie image

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

1 cup chopped or shredded cooked chicken
1 cup frozen corn (from 12-oz bag)
1 can (2 1/4 oz) sliced ripe olives, drained
1 small onion, chopped (1/4 cup)
1 tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
2 cups shredded Monterey Jack cheese (8 oz)
1/2 cup Original Bisquick™ mix
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1/2 cup guacamole
1/2 cup sour cream

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

MEXICAN-INSPIRED CHICKEN POT PIE



Mexican-Inspired Chicken Pot Pie image

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

1 pound cooked skinless, boneless chicken thighs, chopped
1 (14 ounce) package frozen fire-roasted corn, thawed
1 (10 ounce) can enchilada sauce
1 (4 ounce) can sliced black olives
4 ounces processed cheese food (such as Velveeta®), cubed
salt and ground black pepper to taste
1 (8 ounce) package refrigerated crescent rolls
1 cup shredded Mexican blend cheese

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

OLE! MEXICAN CHICKEN PIE



Ole! Mexican Chicken Pie image

My recipe for a Mexican-inspired tender-chunk chicken pie with a cornbread crust is a bit labor-intensive, but so worth it. This is kid-friendly as far as its heat -- for a spicier pie simply replace a portion of the green bell peppers with jalapeno or serrano peppers.

Provided by The Spice Guru

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 26

1 tablespoon canola oil or 1 tablespoon light olive oil
2/3 cup potato, peeled and diced to 1/2-inch
1 cup yellow onion, peeled and cut to 1/2-inch
2/3 cup green bell pepper, diced to 1/2-inch
1/2 cup black beans, drained and rinsed
1/2 cup frozen whole sweet kernel corn
1/4 cup green onion top, thinly snipped
2 tablespoons minced cilantro leaves
2 fresh large garlic cloves, minced
3 tablespoons all-purpose flour
2 cups green enchilada sauce
2 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried Mexican oregano
salt & freshly cracked pepper, to taste
2 (12 ounce) cans chicken breasts, drained
2/3 cup colby-monterey jack cheese, shredded
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 large egg
1/3 cup water
4 teaspoons lime juice
1/8 teaspoon table salt
1/3 cup shredded colby-monterey jack cheese
8 -12 dashes Tabasco jalapeno sauce
sliced black olives (or jalapenos, or snipped green onion tops, or all)

Steps:

  • PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray, then set aside; CUT potato, onion, bell pepper and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk chicken breasts.
  • HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell pepper; COOK until softened; STIR in the black beans, corn, green onions, cilantro and garlic; COOK for 1 minute longer.
  • SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
  • BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained chicken chunks and 2/3 cup of the cheese (don't over-stir!).
  • POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
  • INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
  • BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
  • BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
  • SERVE with desired garnishes and condiments (I like sour cream and salsa).
  • SNAP your fingers and shout,"OLE!".

Nutrition Facts : Calories 564.4, Fat 24.7, SaturatedFat 8.4, Cholesterol 121.2, Sodium 902.4, Carbohydrate 50, Fiber 6, Sugar 13.7, Protein 35.6

TEX-MEX CHICKEN POT PIE



Tex-Mex Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed

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.

CHICKEN OLE



Chicken Ole image

"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons chili powder
1 teaspoon onion powder
Tortilla chips or hot cooked rice
Shredded cheddar cheese

Steps:

  • In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

Nutrition Facts :

MOROCCAN CHICKEN PIE



Moroccan Chicken Pie image

Deli rotisserie chicken cuts down the prep time for this tasty dinner pie, while turmeric and cinnamon add rich flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 large onion, chopped (1 cup)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 tablespoons Gold Medal™ all-purpose flour
1 cup reduced-sodium chicken broth
1/3 cup raisins
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
Cooking spray
1/2 cup slivered almonds, finely ground

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch glass pie plate with cooking spray.
  • In 10-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Stir in cinnamon and turmeric. Stir in flour; cook 1 minute, stirring constantly. Slowly stir in broth. Add raisins. Heat to boiling; boil gently 1 minute, stirring occasionally. In large bowl, stir together onion mixture, chicken, cilantro, salt and pepper.
  • Place phyllo sheets on work surface; cover with clean damp towel. Place 1 phyllo sheet in bottom and up side of pie plate, allowing excess phyllo to extend over edge. Lightly spray with cooking spray; sprinkle with 1 1/2 teaspoons of the ground almonds. Repeat layers, using 7 more phyllo sheets and alternating position of sheets to cover bottom and side of pie plate.
  • Spoon chicken mixture into pastry-lined plate. Using kitchen scissors, cut excess phyllo from edges. Layer with remaining 8 phyllo sheets, spraying each with cooking spray and sprinkling with almonds. Fold excess phyllo under to form rustic crust edge.
  • Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

OLE! MEXICAN BEEF PIE



Ole! Mexican Beef Pie image

My recipe for a Mexican-inspired tender-chunk beef pie with a cornbread crust is a bit labor-intensive, but so worth it. This is kid-friendly as far as its heat -- for a spicier pie simply replace a portion of the bell peppers with jalapeno or serrano peppers, or with diced canned chipotle chiles in adobo sauce.

Provided by The Spice Guru

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 27

1 tablespoon canola oil or 1 tablespoon light olive oil
2/3 cup potato, peeled and diced to 1/2-inch
1 cup yellow onion, peeled and cut to 1/2-inch
1/3 cup green bell pepper, diced to 1/2-inch
1/3 cup red bell pepper, diced to 1/2-inch
1/2 cup black beans, drained and rinsed
1/2 cup frozen whole sweet kernel corn
1/4 cup green onion top, thinly snipped
2 tablespoons cilantro leaves, minced
2 fresh large garlic cloves, minced
3 tablespoons all-purpose flour
2 cups red enchilada sauce
2 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried Mexican oregano
salt & freshly cracked pepper, to taste
2 (12 ounce) cans chunk roast beef, drained
2/3 cup colby-monterey jack cheese, shredded
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 large egg
1/3 cup water
4 teaspoons lime juice
1/8 teaspoon table salt
1/3 cup shredded colby-monterey jack cheese
8 -12 dashes red hot pepper sauce
sliced black olives (or jalapenos, or snipped green onion tops, or all)

Steps:

  • PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
  • HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
  • SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
  • BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
  • POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
  • INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
  • BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
  • BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
  • SERVE with desired garnishes and condiments (I like sour cream and salsa).
  • SNAP your fingers and shout,"OLE!".

Nutrition Facts : Calories 597.9, Fat 23.6, SaturatedFat 8.9, Cholesterol 137, Sodium 1328.6, Carbohydrate 54.2, Fiber 7.4, Sugar 16.5, Protein 43.6

CHICKEN OLE FOIL SUPPER



Chicken Ole Foil Supper image

These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. -Mary Peck, Salina, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

Steps:

  • Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Nutrition Facts : Calories 405 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 766mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges

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COSTCO CHICKEN POT PIE {COPYCAT} - YOU'RE GONNA BAKE IT AFTER ALL
2020-11-05 Melt the butter in a saucepan over medium heat, and cook the onion and leeks until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables ...
From bakeitafterall.com


BEST CHICKEN PIE RECIPE | CHICKEN AND MUSHROOM PIE RECIPE
Peel and finely dice onion and garlic. Dice chicken, peel and dice carrot and slice celery. Heat a frypan over medium-high and lightly spray with cooking oil. Add the onion and garlic and sauté for 1-2 minutes until onion is translucent. Add cumin and chilli powder and cook for a further 30 seconds. Add the chicken and cook for a minute to brown.
From healthymummy.com


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