Well this is more Empanada meets Chicken Pot Pie. I love Chicken Pot Pie reminds me of a cozy night in, I know its summer, but it’s been cool and wet in the Northeast, and I have been in the mood for fall/winter foods. So, on our way out to PA, we usually pick-up a roasted chicken from Costco and there are always left overs and I have been getting tired of making “Chicken Salad” or “Empanadas”, so I decided to mix it up.
I went online to look at how Chicken Pot Pies are usually made, so I at least had a jumping off point. To many frozen this and that in the pies, and fry to many prepared ingredients. But I did like the recipe from Ginger and Baker, out of Fort Collins, Colorado. I used their recipe has a jumping off point for my Mexican version. The link to their recipe is listed below and I actually used their picture, mine turn out a bit too dark and even Photoshop couldn’t help it.
(http://gingerandbaker.com/news/2016/3/23/spring-chicken-pot-pie-with-herbed-crust)
Now I did try to make a corn meal pie crust, well not a good idea, a bit to brittle. But I need create a hybrid between the two, which turn out perfect. And then the filing is sort-of a nod to Posole.
So here is the final recipe – enjoy
Ingredients
Crust
2 cup all-purpose unbleached flour
2 cups of corn meal
1 1/2 sticks on unsalted butter, diced and cold
1 cup of ice cold water
2 teaspoons baking powder
1 tablespoon salt
1 tablespoon freshly minced Thyme
1 tablespoon freshly minced Cilantro
1 tablespoon freshly minced Garlic
Filling
4 cups of cooked chicken, cut or shredded in small bites
3 cups homemade chicken stock
2 cup dry white wine
2 cans of hominy, drained
1 can black beans, drained
2 Poblano peppers, seeded and chopped
1 red bell pepper, seeded and chopped
2 stalks of celery, diced
2 large purple carrots, diced
1 red onion, diced
3 gloves or garlic, minced
2 tablespoon unsalted butter
¼ unbleached flour
2 tablespoons of fresh lime juice, plus the zest
2 tablespoons of fresh minced cilantro
1 tablespoon of fresh minced chives
Salt and pepper to taste
Olive oil
1 egg, whisked with a tablespoon of water.
Directions
Crust
Place the dry ingredients into the food processor and pulse to mix. Next add the butter, pulse until little pea size grains appear. Now pulse in the herbs and garlic, followed by the water. Once a ball forms, dump out onto plastic wrap, for a ball, flatten and chill for at least 4 to 6 hours.
In a large deep skillet, over medium heat, drizzle some olive oil and add the onions, red peppers and poblanos and sauté until soft, about 5 minutes. Add garlic and stir. Now add the butter, lower heat, and sauté until butter starts to turn a nice golden color, stir in flour, a paste will form over the veggies. Keep stir for about 2 minutes, now add a cup of wine, stir until smooth, simmer until mixture reduces by half. While this is reducing move onto the veggies.
In another stock pot bring to a boil the chicken stock and remaining wine, add the carrots, celery, reduce heat and simmer until carrots are soft, add in the hominy and the beans. Simmer for an additional 5 minutes.
Remove a cup of the stock from the veggie pot and whisk it into the onion/pepper skillet, once smooth, transfer the contents to the stock pot and stir to combine. Simmer for an additional 10 minutes or until stock starts to thicken.
Remove from heat and add the chicken, herbs, stir and set aside. Once it has cooled about 5 to 10 minutes, stir in the lime juice and zest.
Preheat oven to 350 degrees.
Divide dough in half, roll out to the desired thickness, I usually roll out the sheet big enough to cover the pie pan with a little hang over. The top a bit smaller. Now to par bake or not to par bake, hmm? Well I did not but I guess you could, it’s up to you.
With a slotted spoon start to fill the pie. Not too much liquid, it should be about ½ way up the pie pan but you can dome the veggies and chicken.
Brush the rim with the egg wash and place the crust on top. Crimp or fold over to seal the pie. Cut a few vents on the top of the pie then brush with the egg wash.
Bake for about 45 to 55 minutes, the crust should be golden, if the edges start to char, cover with foil.
Let pie cool for 15 to 20 minutes before serving.
Enjoy Cooking ‘