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Chicken Chili Corn Chip Pie Recipe

Chicken Chili Corn Chip Pie

Recipe courtesy Jeb Woody, owner of Honey's Sit 'n' Eat, Philadelphia, PA.

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on March 06, 2013

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    Few things were left out of the chili base. If you watch the episode the following were added (amounts are approximate

    1 cup chicken stock
    1/2 cup peppadew peppers
    3 tablespoons katchup
    1 teaspoon dark sugar
    1 tablespoon tomato paste

    These ingredients could be the difference everyone is looking for!

    Also - boiling a whole 6 lb chicken should leave you with about 4 to 5 lbs of chicken meat. So, with the missing liquids it shouldn't turn out as dry.

    I have learned to watch the show and read the recipe at the same time - seems like MANY leave out some key ingredients.
    Hope this helps!!!

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  • on July 24, 2012

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    I wish that I had read dragonspearls review before I tried this. It is definitely worth the effort, but even with half the amount of chick it was still quite dry.

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  • on July 12, 2012

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    This was so incredibly good. I think I'm just on to chicken and pepper recipes lately. Its such a complimentary taste. So good I could eat it every day for a week.

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  • on July 03, 2012

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    only used 9oz shredded chicken,used ro tel dige tomatoes+green chilles.then 1/2 can pinto'1/2 can black beans' 1 can tomato sauce/w basil&oregano,+1 tea cumin 1 tab chili powder,1/2 tea salt 1/2 tea salt

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  • on March 25, 2012

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    awesome, easy, healthy (sans chips and tasty!

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  • on January 16, 2012

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    Love this recipe. I used the excess meat for homemade chicken noodle soup and added extra spices. It goes well with stuffed jalapeños!

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  • on December 20, 2011

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    Someone dropped the ball when scaling down the recipe. The meat from a 6 pound chicken is way too much for the amount of sauce and chili base the recipe makes. Because of the excess meat, the seasonings were off ... adding more of the dry seasonings helped.

    Shouldn't need more than a pound of meat, perhaps less depending on how saucy you like it. If you want the 6 to 8 servings a 6 pound chicken will make, I suggest at least doubling the sauce and chili base amounts, and you may need to triple or quadruple them (again depending on preferences. You will probably only need a 15oz can of each type of bean if you triple or quadruple the chili base.

    I've only made this one time, 2 days ago. I have leftovers that we won't be eating as this recipe, but I plan on jazzing it up and turning it into something else. I do plan on making it again, but adjusting either the amount of chicken down or the sauce and chili base up.

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  • on December 13, 2011

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    Found the peppers at a Mexican market - they had a bunch of different ones.
    I doubled the amount of Cumin and chill powder also added ground 1 ground Ancho chili pepper.
    AWESOME - will definitely make again.

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  • on November 06, 2011

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    This dish was easy to make and very good. We have made this several times and we have held back on the corn vhips until serving. This makes it better if there are left overs

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  • on February 07, 2011

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    Could not find the dried peppers that it called for, but used everything else. Don't think you need a 6 lb chicken, I used 4 chicken breast and it really was a little to much meat, not as juicy as when the owner fixed it and my husband ate it on tortilla chips and I used corn chips, the tortilla chips was much better. Will fix this again, but will use less chicken and will have the peppers.

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