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.
Originally Submitted
3/20/2022
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