Green Chile Chicken Pot Pie

I haven’t posted here in forever, but when people ask you for the recipe for green chile chicken pot pie, you give it to them. Without further ado…

Green Chile Chicken Pot Pie

  • medium potato, peeled and cut into 1” pieces
  • ½ medium onion, diced
  • 5-6 roasted Hatch green chiles (peeled, de-seeded, and diced*)
  • Tbsp butter
  • Tbsp olive oil
  • Tbsp all purpose flour
  • 1 ½ cups chicken broth
  • cups cooked chicken meat**, shredded or cubed
  • 1/2 cup frozen corn
  • 1/4 cup plus 1 Tbsp heavy cream, divided
  • package (15 oz) refrigerated pie pastry
  • 1egg
  1. Preheat oven to 375. Take pie crust out of the refrigerator and let it come to room temperature.
  2. In a large pot, add butter, oil , potatoes, and onion; sauté until tender.
  3. Add about ¾ of the green chiles.
  4. Add in flour and stir constantly for a minute or so.
  5. Gradually add broth and bring to a boil. Cook and stir until thickened.
  6. Add corn, season to taste with salt and pepper.
  7. Gradually add cream, stirring continuously.
  8. Turn off heat and stir in chicken and the rest of the chiles.
  9. Put bottom pie crust in pan and spoon in mixture.
  10. Roll out the pastry to fit the top of the pie. Place over filling and trim, seal and flute edges. Cut slits in pastry to vent.
  11. Whisk together egg and 1 tbsp of cream. Brush top of pie with egg mixture.
  12. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.

* Do ahead #1: I like to roll the chiles up in paper towels and a kitchen towel to soak up the excess moisture before I chop them.

** Do ahead #2: Add chicken (breasts or thighs work equally well) to crock pot with some onions, garlic, salt & pepper, a few bay leaves and enough water to cover. Cook on low for about 4 hours (longer if chicken is frozen). Voila! Chicken AND broth in one pot!

This recipe is based on one I found here.

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