Recipe courtesy of Ree Drummond
Chicken & Chorizo Pot Pie
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- Level: Easy
- Total: 55 min (includes resting time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 110 mg
- Sodium
- 699 mg
Chicken Pot Pie is a comfort dish many people associate with their childhoods. Ree has taken her recipe up a level by adding chorizo to the usual ingredients, while still keeping it easy with some classic shortcuts.
- Level: Easy
- Total: 55 min (includes resting time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 110 mg
- Sodium
- 699 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chorizo and cook until almost cooked through, about 3 minutes. Add the onions and peppers, then continue cooking to soften, an additional 2 to 3 minutes. Sprinkle over the flour and stir to combine. Slowly whisk in the chicken broth and cream until the mixture bubbles up and thickens slightly, 1 to 2 minutes. Stir in the rotisserie chicken and green chiles. Let the mixture return to a boil, 1 to 2 minutes, before removing the skillet from the heat.
- Sprinkle 1 cup of the pepper jack cheese over the top.
- Roll out the pie dough on a floured surface to just fit the skillet and lay it over the top. Brush with the beaten egg and sprinkle over the remaining 1/2 cup pepper jack cheese. Bake until golden and bubbly, 20 to 22 minutes.
- Remove and let sit for about 5 minutes. Garnish with the cilantro and serve.
