Saturday, February 9, 2013

Recipe for Homemade Southwestern Chicken Pot Pie

Yield: 4-6 servings
Time: about 90 minutes


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 

  • 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

  • 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.