It’s been gloomy and rainy all weekend in Chicago. The kind of weather that makes me want to do absolutely nothing. Do you think Spring will ever make an appearance? Saw this yesterday and it’s almost too accurate…
Thanks for nothing, Spring.
Since I’m pretty sure we’ll never get out of winter, we might as well solely eat comfort food.
On the bright side, there’s no need for a beach body if it’s winter forever. And with that mentality in mind, I bring you: Southwestern Chicken Pot Pie. It’s your favorite pot pie with an extra kick.
Don’t get me wrong, I love a classic chicken pot pie. But sometimes you just want cheesy, spicy goodness.
If you need me I’ll be on the couch with my fuzzy socks and a slice of this pie until Mother Nature realizes what day it is.
And while we’re at it…let’s not skimp on the cheese.
Southwestern Chicken Pot Pie
1 prepared double all-butter crust
4 tbsp unsalted butter
1 medium onion, diced
2 medium red bell peppers, diced
1/3 cup all-purpose flour
2 1/2 cups chicken broth, plus more as needed
1 cup frozen roasted corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 1/2 cup shredded rotisserie chicken
1 tsp paprika
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chili powder
1/4 cup heavy cream
1 egg, lightly beaten with 1 tsp water
Prep the crust: Roll out your prepared double pie crust. Arrange one dough round in your pie pan and refrigerate while you prepare the filling. Refrigerator the remaining crust for the topping.
Make the filing: In a large skillet over medium-high heat, melt butter and add the diced onions and peppers. Cook while stirring until vegtables start to soften, about 3 minutes. Sprinkle the flour over the mixture, stirring to combine. Cook for an additional minute, then pour in the chicken broth and stir to combine. Continue to cook until the mixture starts to bubble and thicken, about 3 minutes.
Stir in the corn, black beans, and chicken. Add the paprika, cumin, salt, pepper, and chili powder. Stir to combine. Mix in heavy cream and let the filing cook until it thickens, about 2-3 minutes. If your mixture is too thick, add more broth until it reaches your desired thickness. Remove from heat and let cool to room temperature. Preheat oven to 350 degrees.
Assemble the pie: Add the cooled filling to your prepared pie pan and cover with the second pie crust. Fold the edges under and flute or crimp as desired. Use a small knife to cut vents in the top of the crust to allow air to escape while baking. Mix the egg and water together then brush it all over the top of the crust. Sprinkle more cheddar cheese over the top.
Place the pie on a baking sheet and bake 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly. Server warm.
Pro tip: let the pie cool slightly before cutting to get cleaner slices. Or just eat it right away…because it’s going to smell delicious.
One thought on “Southwest Chicken Pot Pie”
I don’t see the cheddar cheese in the ingredients list? Do you put cheese in the filling or just on top?