Recipe for Homemade Southwestern Chicken Pot Pie

Yield: 4-6 servings
Time: about 90 minutes

Ingredients:

Homemade Broth

• 2 large skin on, bone-in chicken breast halves
• 1 medium white onion, quartered (peeled)
• 2 cloves garlic, smashed (peeled)
• 1 tsp ground cumin
• 1 large carrot, peeled, rough chopped
• 1 celery stalk, rough chopped
• 1 TBSP black peppercorns
• Generous pinch of kosher salt
• Cold water 

Filling

• 2 TBSP unsalted butter
• 2 TBSP olive oil
• 4 TBSP AP flour
• 1 onion, rough chopped
• 3 cups of your homemade chicken broth (or more if you want more liquid)
• Small can green chilies (mild), drained
• 1/2 C frozen white corn, defrosted
• 1/2 C canned black beans, rinsed and drained
• 1/2 C chopped cooked carrot
• 2 C shredded chicken breast
• 1 tsp ground cumin
• Salt and pepper to taste

Cornbread topping

• 3/4 C yellow cornmeal
• Pinch of kosher salt
• Slightly less (a pinch less) than 1 TBSP baking powder
• 1/2 C milk (more if needed when mixing)
• 1/2 C shredded jalapeno jack cheese
• 1 tsp ground cumin
• 1 egg
• 1 TBSP canola oil

Directions:

• Place all the broth ingredients in a Dutch oven and cover with cold water (you want to end up with 3-4 cups of broth).  
• Bring to a boil and reduce heat to simmer.
• Simmer for 25 minutes or until chicken is cooked (you can skim off any foam if you like).
• Remove chicken and set aside to cool.
• Drain and reserve broth.  Discard vegetables.
• Heat oven to 400 degrees.
• Wipe out Dutch oven and then heat olive oil and butter over medium heat.
• Add onion and cook until soft, about 10 minutes.
• When chicken is cool enough, remove skin and bone and shred meat.
• Stir flour in to onions and keep stirring until well incorporated and smooth, 1-2 minutes.
• Add in broth and chilies and cook, simmering, for 10 minutes, stirring occasionally.  Sauce should thicken up.
• Add corn, carrots, black beans, and chicken.
• Cook over medium until all ingredients are heated through.
• Add salt and pepper if needed.
• While filling is heating, mix cornbread topping ingredients together.
• When filling is ready, pour into a casserole dish (or ramekins) and top with cornbread topping, leaving a little room around the edge.
• Cook for 25 minutes or until cornbread is firm and beginning to brown.