This week we came up with a Mexican version of chicken pot pie, and we may never go back to our standard chicken pot pie! Not only was it delicious, the meal came together in a snap, thanks to items from the freezer and a prepared rotisserie chicken. Aside from the seasoning, the twist in this recipe is that the “sauce” that the chicken and vegetables swim in is sort of a creamed corn.
Pollo Pot Pie
1 sheet frozen puff pastry
1 tablespoon butter
1 pound corn, frozen
1 teaspoon roasted minced garlic (from a jar)
1/2 teaspoon adobo seasoning powder (or salt and pepper)
2 cups milk
1 tablespoon oil
2 poblano peppers, stemmed, seeded and chopped
1 jalepeño pepper, stemmed, seeded and finely diced
1 pound onions and peppers, frozen
1 teaspoon cumin
1 teaspoon chili powder
1-2 tablespoons ancho chipotle adobo paste
1 rotisserie chicken, cooked, skin discarded, and shredded
1 can white beans, rinsed and drained
1 egg, lightly beaten with 1 teaspoon water
- Remove puff pastry from freezer to thaw on countertop about 40 minutes, while you are assembling the pie. Preheat oven to 400º.
- In a large cast iron skillet, melt butter and add frozen corn and minced garlic. Cook until corn is softened and cooked a bit. Add adobo seasoning powder.
- Remove corn mixture to blender, reserving pan. Add milk to blender and puree.
- In reserved pan, add oil, and cook poblano peppers. Add onions and peppers to pan and cook until everything is cooked through. Add cumin, chili powder and ancho chipotle adobo paste.
- Add chicken and beans to the vegetable mixture, stirring and seasoning to taste.
- Add corn sauce from the blender to the pan, stirring everything together.
- Roll puff pastry slightly and drape over chicken vegetable mixture in pan.
- Cut a few vents in the crust and brush on egg wash.
- Put skillet on a baking sheet and bake about 30 minutes, until crust is puffed and golden.
Of course you can cook the chicken yourself and use fresh veggies that you chop yourself, but if you don’t have all day, this is the meal for you!
