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It’s been awhile since I’ve posted any recipes.  My camera was acting up and developed a lens error which prevented me from taking pictures.  It took a few weeks to send it off and get it back in working order again.  Then the holidays were upon us and I had my hands full with no time to blog.  I’m just getting back in my groove and wanted to share one of my favorite pot pies with you.  Pot Pie is a favorite of mine, however my hubby Joe doesn’t enjoy my enthusiasm for pot pie.  So I compromised and made a pot pie with minimal dough, just a crusty puff pastry dough on top. And I added some spicy chicken and veggies that we both love, roasted corn, green chile and red onion.  It had all the flavors of home and it couldn’t have tasted better.  They were made in individual ramekins, just the perfect size to heat up for a quick lunch or have for dinner with a side salad.


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You’ll need a couple large pieces of chicken thighs or breast if you prefer.  I was lazy and went to the frozen section for the puff pastry, green chile and roasted corn.  You’ll not find any better roasted corn than at Trader Joe’s, it’s perfect for those winter time recipes when you can’t get out and roast an ear of corn on the grill.  You’ll also need an onion, preferably red, some chicken stock and heavy whipping cream. You’ll also need some butter and cilantro.  It seems I always forget at least one (or two) things in my list of ingredients photos. Oh well!


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Cut the chicken into small bite size pieces and season with your favorite spice blend, I’ll include my favorite in the recipe.


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I used my mini wok to toss these small bite sized chicken pieces. Heat the wok on high, drizzle the chicken with just a little olive oil before you throw it in the wok and they will brown and cook through in just a few minutes.


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Melt the butter in a dutch oven and saute the onions until they are soft and translucent.


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Add the corn and stir the pot.  It’s okay if the corn is still frozen, it will thaw as you prepare the filling.


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And add the green chile.


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Stir the pot with all the veggies.


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Add the broth and stir the pot some more.  Heat until it begins to simmer.


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Add the cooked chicken back into the pot and add some chopped cilantro if you like. It’s optional but I like cilantro in almost every Southwest dish.


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Simmer about 10 minutes.


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Time for a splash or more of heavy cream.


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Time to taste test.  Taste and add additional spice blend if necessary.  My filling needed a bit more flavor so I added another teaspoon of the spice blend for good measure.  Once it’s seasoned the way you like it, let it cool while preparing the pastry dough.


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I let this thaw in the fridge overnight so it’s ready to go.  Add a little flour to your work surface and then sprinkle a little over top.


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Roll it out just a bit and then set your ramekins over top to make an imprint into the pastry dough.


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I used a sharp knife to go around the outside of the imprints to make the cut outs.


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Fill the ramekins with the tasty filling and place a puff pastry round over each ramekin.  Cut slits in the pastry so that it has a way to vent the steam when baking.  Also brush the pastry with either melted butter or an egg wash.  I went with butter.


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Bake at 400 degrees for 30 – 35 minutes or until the crust turns golden brown.


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New Mexico Inspired Chicken Pot Pie

2 Large Chicken Thighs, boneless, skinless (approx. 1 pound)
2 Tablespoons Butter
1 Cup Roasted Corn (I used frozen)
1 Cup Roasted Green Chile, (I used frozen)
1/2 Red Onion, chopped
2 Cups Chicken Broth
1 Cup Heavy Cream
1 – 2 Tablespoons Cilantro, roughly chopped (optional)
1 Sheet Puff Pastry
Melted Butter or Egg Wash to top Puff Pastry
Spice Blend, recipe follows

Cut chicken into small bite size pieces and sprinkle 1 – 2 teaspoons Spice Blend over chicken. Drizzle chicken with olive oil and heat a skillet or wok over high heat.  Toss chicken in the wok as it browns.  Cook until chicken cooks throughout.  Set aside.

In a dutch oven melt 2 tablespoons butter over medium high heat and add red onions to the pot. Cook the onions until they become soft and translucent.  Stir in the corn and green chile. Add the chicken broth, cooked chicken and cilantro.  Bring the mixture to a simmer and cook for 10 minutes.  Add the heavy cream and taste. Add additional spice blend if needed.

Sprinkle flour on a work surface and place one of the puff pastry sheets on top.  Sprinkle additional flour over top and roll out pastry slightly just large enough to fit 6 (4 inch) round ramekin cups.  Turn them upside down and press slightly to make and indention in the dough. Carefully cut around the circles that will fit inside your ramekin cups.  Fill each cup with the chicken filling and top with the puff pastry rounds.  Make slits in the pastry to allow for steam to escape when baking.  Melt butter or make and egg wash to brush on top of the pastry.

Place ramekins on a baking sheet and place in a preheated 400 degree oven for 30 – 35 minutes or until puff pastry becomes a golden brown.

Can be refrigerated up to 1 week.

My Favorite Spice Blend

1 Teaspoon Ancho Chile, ground
1 Teaspoon Guajillo Chile, ground
1 Teaspoon Green Chile Salt (1 part Ground Green Chile to 1 part Ground Sea Salt)
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Coriander, ground
1/4 Teaspoon Chile de Arbol, ground

Mix all the spices together.  Save any extra for future recipes.