TEX MEX CHICKEN POT PIES yields 2-3 individual pot pies
ACTIVE PREP TIME 1 hourish
CHILL TIME 20-30 minutes
TOTAL TIME 2 hourish
2 tablespoons salted butter
1 tablespoon Frank’s original Red Hot Sauce
1 can ROTEL original tomatoes, drained WELL
1 can white shoe peg corn, drained WELL
3 large green onions, diced
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour, plus more for dusting
1 cup homemade chicken broth
1/2 cup heavy cream
1/8 cup chopped fresh cilantro
1 1/2 cups shredded rotisserie chicken
1/2 batch of your favorite pie crust – one recipe follows
All purpose flour, for dusting
1 LARGE egg, beaten
1/4 cup grated cheese, Mexican blend or pepper jack cheese
- Preheat the oven to 400°.
- Lightly spray 2-3 individual cast iron or heavy ceramic baking dishes. I also often use my pampered chef 1 1/2 quart cast iron baker to make a single pot pie for 2.
- Melt the butter in a large skillet over medium heat.
- Add onions, corn and tomatoes.
- Season with a pinch of FRESH ground sea salt and black pepper, cooking 2-3 minutes to soften the vegetables.
- Sprinkle the flour over the vegetables and stir 1-2 minutes until the flour has coated the vegetables.
- Add chicken broth, stirring constantly.
- Stir in the cream, cilantro and hot sauce.
- Allow sauce to come to the boil and thicken 2 to 3 minutes.
- Remove from heat and adjust seasoning to taste.
- Add the chicken and stir to combine.
- Add half the cheese stirring to combine.
- Portion into baking dishes.
- Roll out the Pie Crust on a lightly-floured surface.
- Carefully lay the crusts over each baking dish, pressing gently into the sides to seal.
- Brush the top with the beaten egg and sprinkle with remaining cheese.
- Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes.
- Cool slightly 10 minutes before serving.
PERFECT PIE CRUST – makes one full batch of dough, but you’ll only need a third to one half of it for this recipe.
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 Vodka or cold water, or more as needed
- 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.
- I use vodka because it tends to make a flakier crust as it evaporates during the baking process.
- 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.