Chicken Pot Pie with a Twist

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Now that my television shows are back on I am consumed with everything Rachael Ray (and Housewives, but don’t judge).  The other day she showed a recipe for Mexican Chicken Pot Pie and I felt like she was talking directly to me.  I have been CRAVING Mexican food, but when I go to a restaurant I eat at least 3 baskets of chips (by myself), a bowl of cheese dip, and then a large plate of nachos! ……… did I forget to mention one or two margaritas as well?  Well my point is I love it when I find Mexican recipes that seem like a healthy alternative.  To make things even better this involves comfort food with Mexican flavors AAHHHHH!  I hope you are as excited as me to try this one out.  Leave it to my girl Rach to speak to me through the tv right when I need it, THANKS Rachael Ray!

 

Mexican Chicken Pot Pie

Rachael Ray's Mexican Chicken Pot Pies

  • 3 pieces chicken breast, bone-in, skin on
  • 2 medium onions, 1 halved, 1 chopped
  • 2 carrots, 1 peeled and cut into thick pieces, 1 chopped
  • 2 ribs celery, coarsely chopped
  • 1 jalapeno pepper, halved
  • 1 lime, sliced
  • 2 bay leaves
  • 3 to 4 cloves garlic, 1 crushed, remainder finely chopped
  • 1 cup corn scraped from cob or defrosted kernels
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 2 to 3 tablespoons purée of chipotle in adobo, to your taste
  • 1 sheet puff pastry
  • 1 egg, beaten with 2 tablespoons butter

 

Preparation:

Place chicken in a pot with halved onion, carrot chunks, celery, jalapeno, lime slices, bay leaves, crushed garlic and just enough water to cover. Season with salt, bring to a boil then reduce heat to a low simmer and poach 40 minutes. Remove solids and reduce stock over high heat for 10 minutes.

 

Preheat oven to 425º.

 

Remove skin and bones from chicken and slice or pull into bite-sized pieces.

 

Heat butter in medium skillet over medium high heat, add chopped onions, carrots, garlic and corn, and cook to tender, 10 minutes or so. Add flour and stir 1-2 minutes. Whisk in about 2 cups of the reduced stock then add cream and chipotle. Taste and adjust the chipotle, salt and pepper. Stir in chicken and reduce heat to low.

 

Line a baking sheet with parchment or use a nonstick baking sheet. Roll out puff pastry sheet on a floured surface. Cut out rounds the size of the bowls you wish to serve in and arrange them on the baking sheet. Brush pastry with egg wash and bake to golden.

 

Serve chicken in bowls topped with pastry rounds.

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