Sunny's Southwestern Chicken Pot Pie

Name: Sunny's Southwestern Chicken Pot Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 1 stick butter, cut into pieces and frozen; 2 Tbsps butter; 454 grams chicken thighs and legs; 1 egg; 156 grams all-purpose flour, plus more for rolling; 2 Tbsps all-purpose flour; 8 sprigs fresh thyme; 6 cloves garlic, 4 smashed the other 2 thinly sliced; 1 teaspoons ground cumin; 236 milliliters Mexican crema; 366 milliliters milk; 2 Tbsps olive oil; 224 grams frozen peas, corn, onion, red pepper and black bean blend; 1 pinch Pinch salt; 6 servings Salt; 1 teaspoon sazon seasoning blend; 1 serrano pepper, seeded and chopped

The recipe Sunny's Southwestern Chicken Pot Pie can be made in roughly 1 hour and 20 minutes. This recipe serves 6. One serving contains 781 calories, 33g of protein, and 58g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up flour, olive oil, chicken thighs and legs, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sazon Completa

Water

Salt

Equipment you will use

Food Processor

Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch.

Ingredients you will need

Whole Garlic Cloves

Chicken

Thyme

Water

Equipment you will use

Pot

Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes.

Ingredients you will need

Chicken

Salt

Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.

Ingredients you will need

Chicken Pieces

Water

Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper.

Ingredients you will need

Serrano Pepper

Butter

Garlic

Pepper

Cumin

Sazon Completa

Thyme

Salt

Cooking Oil

Equipment you will use

Frying Pan

Saute while stirring until the pan is fragrant, 3 to 4 minutes.

Equipment you will use

Frying Pan

Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes.

Ingredients you will need

Mixed Vegetables

Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes.

Ingredients you will need

Sprinkles

All Purpose Flour

Milk

Remove from the heat.

Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Pie Form

Knife

Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema.

Ingredients you will need

Meat

Mexican Crema

Equipment you will use

Pot

Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water.

Ingredients you will need

Dough

Water

Egg