I’ve been in major need of comfort food this week. With the numbing craziness going on in our country, the cold weather at home and work piling up, I didn’t feel a shred of guilt eating these rich and delicious southwest pot pies. In fact, I enjoyed every bite of one and dipped into half of a second – they are that good.
You won’t find any cream of mushroom or cream of chicken soup in these homemade pot pies. Rather, the sauce is made from scratch and includes a blend of chicken stock, cream, cumin and more. Red pepper flakes and adobo sauce offer a touch of heat while a blend of veggies and chicken brings filling flavor. Whether you’re serving a slew of dinner guests or just the family this week, these southwest pot pies are sure to spread comfort around your dinner table.
Makes 6 individual pot pies
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, diced
- 3 tablespoons flour
- 1 1/2 cups chicken stock
- 1/3 cup heavy cream
- 1 cup frozen corn
- 1 15oz can black beans, drained
- 1 teaspoon cumin
- 1 chipotle pepper, sliced
- 1/2 tablespoon adobo sauce from can of chipotle peppers
- pinch red pepper flakes
- 1 1/2 cups colby jack cheese
- salt and pepper to taste
- 2 cups flour
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, ice cold
- 2 eggs
- 1 whole egg + 1 egg yolk + 1/2 teaspoon salt for egg wash
- Combine the flour and salt in a large mixing bowl. Cube the butter and add to the mixing bowl. Cut the mixture with a pastry cutter until it resembles coarse crumbs. Make a well in the center and add the eggs. Stir around the outside of the eggs using your fingers to blend the flour mixture with the eggs. Continue stirring until thick clumps form. Begin kneading the dough to form a ball while collecting any loose crumbs. After the dough is formed into a ball, place in the fridge to chill while you prepare the filling.
- Heat the olive oil in a large saute pan on medium heat. Add the onions and saute for 1 minute. Add the red bell pepper and continue sauteing for 3 minutes. Add the flour and stir to coat the onions and red peppers. Add the chicken stock and heat on medium until the mixture thickens. Add the cream, corn, black beans, cumin, chipotle pepper, adobo sauce and red pepper flakes. Reduce heat to medium low and simmer for 5 minutes. Add the cheese and stir until melted. Add the cooked chicken. Salt and pepper to taste. Divide the filling between six large ramekins and place the ramekins in the fridge to chill.
- Remove the dough from the fridge and roll out on a lightly floured surface. Cut the dough into circles that will fit over the top and slightly down the edges of the ramekins. Gather up and re-roll the dough scraps as needed to create all six circles. Place the circles on a baking sheet and transfer to the fridge to chill for 15 minutes.
- Create the egg wash by whisking the whole egg, egg yolk and 1/2 teaspoon salt. Brush the egg wash around the edges of the ramekins. Place the dough rounds over the ramekins and press down gently to secure in place. Make a slit in the top of each pot pie and brush the dough of each pot pie with the remaining egg wash.
- Preheat oven to 375 degrees. Return the ramekins to the fridge to chill the dough while the oven preheats. Bake for 20 to 25 minutes or until the dough is lightly browned and the filling is bubbly.
- Serve immediately.
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