Mexican Chicken Pot Pie
Don’t have time to make a traditional chicken pot pie? Well, chef Kari Karch has a fun and quick alternative that will save you time! She shares her delicious Mexican chicken pot pie recipe!
preparation
preparation time
20 mins
cook time
45
servings
4
calories
928
ingredients
0.5 stick unsalted butter
2 garlic cloves minced
0.5 cup flour
2 cup low sodium chicken stock
1 cup skim milk
1 rotisserie chicken meat only shredded
2 chipotles in adobo minced
1 can diced green chilies
1 can organic black beans
1 packet taco seasoning
1 tablespoons cumin
1 sheet puff pastry
1 egg, plus one tablespoon water lightly beaten
0.25 cup shredded cheddar cheese
1 avacado sliced
directions
Preheat oven to 400*. In a large skillet, melt butter over medium high heat. Add in garlic and stir for one minute. Stir in flour and cook for 3 minutes, making sure the color of the roux stays blonde (turn down heat if starts to color). Turn down to low and stir periodically while assembling the chicken mixture. In a large bowl, toss together chicken, chipotles, green chilies, black beans, taco seasoning, and cumin. Pour roux into chicken mixture and stir. In oven-proof crocks, fill each crock to the top with the mixture. Place a pre-cut piece of puff pastry over the top and brush with egg wash. Sprinkle with cheddar cheese. Place crocks on baking sheet and into oven for 35-40 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes. Serve with sliced avocado.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
