I can’t think of a double-crust pot pie that isn’t met with enthusiasm. The tender, flakey crust paired with a rich, creamy sauce and chunks of poultry or meat is unmatched. This time of year certainly gets me thinking about pot pies, shepherd’s pie, and casseroles. Most are, conveniently, one-dish-meals.
In my effort to avoid prepackaged products, I often overlook some of the items in the market that are worth exploring. When making a casserole with French-fried onions, I enjoy making them from scratch, but those familiar ones in the red and white can are so good, and so accommodating. As I began to think what I would make with leftover chicken breasts, corn, and mushrooms, a pot pie came to mind.
I recalled a product I had seen similar to the French-fried onions, but it was made with green chile rather than onion. Green chile with chicken is one of my favorite flavor profiles. Why not create a pot pie using a bottom crust, but topping it with French-fried green chile?
The combination of crust, filling, and topping pulls from all the seasonal favorites, making this recipe a hybrid of sorts.
I fortified the saucy béchamel, (white sauce) with extra green chiles to add spice and flavor to the chicken, corn, and mushrooms I had left over from earlier in the week. You can interchange veggies and/or meats to develop a recipe specific to your needs, but be sure to top it off with a generous sprinkling of French-fried green chiles.
Enjoy food made fresh!
Green Chile Chicken Pot Pie
1 – 9 or 10-inch pie crust
1 tablespoon olive oil
1/2 cup diced onion
1 clove garlic, peeled and minced
1/2 cup cooked or uncooked sliced mushrooms
1/2 cup diced, roasted green chile
1 cup corn kernels
2 ½ cups diced, cooked chicken
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup chicken stock/broth
1 cup milk
1/2 cup grated cheddar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 to 1 ½ cups French-fried green chile strips
Preheat oven to 400° F. Roll pie dough to approximately 10 inches, depending on the size and depth of your pan, (I used a cast iron skillet).
Place pie dough into the pie pan or skillet. Poke a few holes in the bottom of it with the tines of a fork. Prebake the crust in the preheated oven for 10 minutes to ensure the finished dish has a flakey crust that isn’t doughy.
Heat oil in a medium skillet over medium heat. Add onion and sauté for about 5 minutes; add garlic, mushrooms, and diced green chiles, stirring to combine. Set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and continue over medium heat until flour turns light golden brown, this take about 4 minutes. Add broth and milk and whisk until mixture is thick enough to coat the back of a spoon. Stir in the cheese until melted. Add salt and pepper. Stir in corn and chicken, then add the onion mixture, stirring to combine.
Pour the mixture into the prepared pie crust. Top with French-fried green chile strips. Bake at 400° F until bubbly and browned, about 30 minutes. Serve warm. Makes 6 servings.