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Tex-Mex Chicken Pot Pie Recipe


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     Tex-Mex Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None

4 Tablespoons butter
2 jalapeño peppers, stemmed, seeded, and diced
2 poblano peppers, stemmed, seeded, and diced
2 corn cobs, kernels removed or 1 cup frozen corn
1 large yellow onion, diced
Salt and pepper
1/4 cup flour
2 cups chicken stock
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
Pie Crust
1 egg, beaten
1/2 cup grated pepper jack cheese

Preheat the oven to 400 degrees F. 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. 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.
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.

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