Sunnys Southwestern Chicken Pot Pie Recipes

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SOUTHWESTERN POT PIE



Southwestern Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

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.

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 á-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.

SOUTHWESTERN POTPIE WITH CORNMEAL BISCUITS



Southwestern Potpie with Cornmeal Biscuits image

My Southwestern-inspired potpie-full of sweet and spicy pork, corn, beans and chilies-is a sure-fire winner for any gathering. The cornmeal gives the biscuits a little extra crunch. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 19

1/4 cup all-purpose flour
1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes
2 tablespoons butter
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cinnamon
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
BISCUITS:
3 cups biscuit/baking mix
3/4 cup cornmeal
1/2 cup shredded cheddar cheese
4-1/2 teaspoons sugar
1 cup 2% milk

Steps:

  • Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside., In same pan, saute jalapeno and garlic in drippings 1 minute. Stir in broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender., Preheat oven to 400°. Add corn, beans and chilies; heat through. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine biscuit mix, cornmeal, cheese and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake 15-18 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 822mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

SOUTHWEST CHICKEN PIE



Southwest Chicken Pie image

This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

Provided by Julie Norland

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 13

2 unbaked pie crusts
¼ (8 ounce) package shredded Cheddar cheese
½ pound cubed cooked chicken breast meat
½ cup uncooked instant rice
1 (15 ounce) can black beans, drained
1 cup cooked corn
1 (2.25 ounce) can sliced black olives, drained
1 cup sour cream
¾ cup prepared salsa
¾ (8 ounce) package shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
  • In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
  • Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
  • Allow the pie to sit for 10 minutes before serving.

Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g

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