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
Prep Time
30 min
Cook Time
50 min
Dough
- 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
Filling
- 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
Instructions
- Preheat the oven to 375 degrees F.
For the dough
- 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.
For 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
Adapted from Sunny Anderson
Seasoned to Impress https://seasonedtoimpress.com/