Ree Drummond's Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network
Ree mixes three kinds of chile peppers with fresh corn and shredded chicken for this spiced up take on a comfort food classic!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Tex-Mex Chicken Pot Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 5 min (includes chilling and cooling time)
Active: 1 hr 5 min
Yield: 4 to 6 servings
Ingredients
4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
Perfect Pie Crust:
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed
Directions
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.
Perfect Pie Crust:
Yield: 2 pie crusts
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.
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Ree Drummond's Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network
Tex Mex Tamale Pie with Jiffy ~ Easy One Pot Tamale Pie Recipe
This Tamale Pie recipe is so easy with great Tex Mex flavors. I love one pot dinners and this one pot tamale pie recipe is delicious. I used Jiffy cornmuffin mix for the topping with some added goodies. Hope you give this one a try...you will love it. Enjoy.
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INGREDIENTS:
1 TO 1 1/2 pounds ground beef
1/4 cup salsa
1 small can red enchilada sauce
1 cup finely diced onion
1 cup finely diced bell pepper
1 small can green chilies
1/8 tsp. black pepper
3-4 cloves minced garlic
1 tsp. oregano
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 cup corn
1 cup grated cheese - cheddar or mix
chopped green onions
Topping:
1 box cornmuffin mix
1 egg
1/3 cup milk
1/4 cup corn
small seeded finely diced jalapeno
1/4 cup grated cheddar cheese
*Mix above ingredients. Do not over mix
Preheat oven to 400 degrees Farenheit
In a pan on medium heat add ground beef and spread out.
While beef is still pink add salsa and enchilada sauce.
Cook, chop and stir until beef is broken up. Bring up to a simmer.
Add diced onions, bell peppers and green chilies. Stir to combine.
Add seasonings. Stir and cook for 5-10 minutes or until the liquid
reduces.
Add corn and stir to combine. Remove from heat.
Add a little grated cheese on top of beef mixture.
Add corn muffin mix by spoonfuls on top of mixture and spread out
as best as you can.
Bake at 400 degrees farenheit for 25 to 30 minutes.
Remove from oven and top with more grated cheese and chopped onions.
Let cool for 10-15 minutes before serving.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
Lodge Cast Iron Skillet
Pyrex Prepware 3-Piece Glass Mixing Bowl Set
Pyrex 3-Piece Glass Measuring Cup Set
Jiffy Corn Muffin Mix
Old El Paso Enchilada Sauce, Mild Red
Chi Chi's Green Chilies Diced
Fresh Garlic
McCormick Ground Cumin
McCormick Oregano Leaves
McCormick Chili Powder
McCormick Premium Taco Seasoning
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