Tex-Mex Chicken Pot Pie
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Recipe courtesy of Ree Drummond

Tex-Mex Chicken Pot Pie

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  • Level: Intermediate
  • Total: 2 hr 5 min (includes chilling and cooling time)
  • Active: 1 hr 5 min
  • Yield: 4 to 6 servings


Perfect Pie Crust:


  1. Preheat the oven to 400 degrees F.
  2. Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
  3. Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
  4. Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.

Perfect Pie Crust:

Yield: 2 pie crusts
  1. Combine the flour, salt, butter and shortening in a large bowl.
  2. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
  3. Beat the egg with a fork and add it to the mixture along with the vinegar.
  4. Add the cold water.
  5. Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
  6. Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.