Southwest Chicken Pie Recipes

Steps:

• Preheat the oven to 375 degrees F.
• For the 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.
• For the 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
• While mixture simmers, combine cornbread mix with milk and egg in a bowl.
• Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
• Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
• Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• 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. 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.

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.

Steps:

• For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
• Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
• Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.