Southwestern Chicken Pot Pie with Sunny Anderson | The Best Thing I Ever Made | Food Network
Chicken pot pie just got a fun Tex-Mex twist and we are INTO it!
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Sunny's Southwestern Chicken Pot Pie
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Prep: 30 min
Cook: 50 min
Yield: 4 to 6 servings
Ingredients
Dough:
1 teaspoon 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 and legs
8 sprigs fresh thyme
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
6 cloves garlic, 4 smashed the other 2 thinly sliced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema
1 egg
Directions
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.
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Southwestern Chicken Pot Pie with Sunny Anderson | The Best Thing I Ever Made | Food Network
SHEPHERD'S PIE RECIPE | continental chicken recipe | minced chicken recipes | baked chicken pie
SHEPHERD'S PIE | शेफर्ड्स पाई
[INGREDIENTS]
For the potato layering:
3 boiled potatoes
1Tbsp of butter
1 Tsp of salt
1/2 Tsp of black pepper powder
Some oregano
A splash of milk
1 egg
For the chicken layering:
2 Tbsp of olive oil
2 large onions finely chopped
4-5 garlic pods finely chopped
Minced chicken 250gms
Some diced carrots
Some peas
Chopped red & green bell peppers
1Tsp of salt
1Tsp of black pepper powder
Some paprika powder
1Tbsp of fried tomato paste or pasta sauce
2Tbsp of tomato chilli sauce
For final layering :
Cheddar & Mozzarella Cheese
Chilli flakes
Dried parsley
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#continentaldesikitchen #shepherdspie #chickenpie
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HORMEL CHILI RECIPE / SOUTHWESTERN CHILI CORNBREAD POT PIE / RECIPE SUBMISSION FOR @HormelFoodsCorp
This is a super yummy recipe video on how to make Southwestern Chili Cornbread Pot Pie. This is my recipe submission that I am providing to HORMEL FOODS, in hopes that they grant me the opportunity to have my recipe featured in their new Chili Creations cookbook. Wish Me Luck!
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⏰TIMESTAMPS⏰
0:00 - Intro
Shopping List:
1 Can of Hormel Chli w/beans
1 Can of Hormel Chili w/o beans
1 Cup Smoked Sausage
10oz Black Beans
1 7oz Can of Mexicorn (or can of corn & ¼ cup of multi colored bell peppers)
¼ Cup Red Onion
2 Cups Cheddar, Monterey Jack & Mozzarella Cheese combined
1 Box of Jiffy Corn Bread
1 Egg
⅓ Cup Milk
¼ Cup Butter
¼ Cup Cilantro
3 Garlic Cloves Chopped
1 7oz Can Cream Corn
¼ Cup Multi Colored Bell Peppers
¼ Cup Scallions
Directions:
Preheat oven to 450.
Brown sausage in a pot on both sides. Add in red onions, cilantro & garlic. Sauté for 2 mins. Add in both cans of Hormel Chili, Mexicorn & black beans. Mix well & Bring to a simmer on medium heat. Let simmer for 5 - 7 mins until heated throughout. Add in ½ cup of the cheese mixture to the chili. Remove from heat & set aside.
Prepare Jiffy Cornbread according to package directions. Add cream corn, multi colored bell peppers & scallions to cornbread mixture. Mix well but do not over mix.
Grease ramekins or baking dish with cooking spray. Add a very thin layer of cornbread to the ramekins.
Bake cornbread for 5 - 7 mins till cornbread is slightly firm but not fully cooked. Remove cornbread from oven & reduce oven to 400.
Add a dollop of chili on top of cornbread. Add a little bit of cheese on top of the chili. Top the ramekins with cornbread. Bake at 400 for 20 mins. Enjoy!
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