In celebration of my first ever blog post and winter’s (hopefully) last hurrah, I decided to make one of my favorite comfort foods for dinner: southwestern chicken pot pie. I first saw this recipe from Sunny Anderson on an episode of The Best Thing I Ever Made, and it looked so good, I made it the next day. Minus the Sazon seasoning, which comes in a small box and can be found in the Mexican/Spanish aisle of most grocery stores, the rest of the ingredients are pretty basic. I’ve slightly adapted the original recipe ingredients based on what I typical have on hand.
The recipe involves quite a few steps, but it is so worth it.
Southwestern Chicken Pot Pie
2014-03-25 17:30:45
Serves 6
- 1 teaspoon (1 packet) 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 (about 4)
- 1 teaspoon fresh thyme
- 6 cloves garlic, minced (4 for chicken, 2 for filling)
- Salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/8 teaspoon cayenne pepper
- 1 teaspoon (1 packet) Sazon seasoning blend
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 1/2 cup frozen corn
- 1/2 cup diced onion
- 1/2 cup diced red or green pepper
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 egg
- Preheat the oven to 375 degrees F.
- In a cup, add 1/4 cup cold water and 1 packet of Sazon seasoning. 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.
- In a pot, add the chicken, 1 teaspoon of dried thyme, 4 minced garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a 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, 2 minced garlic cloves, cayenne pepper, 1 teaspoon of dried thyme, Sazon, and cumin and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, about 1 minute.
- Add the vegetables, beans, and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetables are cooked, 6 to 8 minutes.
- Sprinkle in the flour 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.
- Divide the dough into two equal pieces.
- Flour a rolling pin and roll the dough into two circles about 1/8-inch thick.
- Center one circle of dough in a 8 or 9-inch pie dish, allowing any 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 the chicken and sour cream into the pot along.
- Pour the filling into the dough.
- Add the second circle of dough on top and pinch around the edge to seal the dough.
- Use a knife to trim any extra dough off of the edge of the pie plate.
- In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
- Use a knife to cut several small slits in the top layer of dough to allow steam to vent.
- Place on a baking sheet and bake until the crust is golden brown and the filling is bubbling, 20 to 25 minutes.
Adapted from Sunny Anderson
Seasoned to Impress https://seasonedtoimpress.com/
