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!
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preparation
preparation Time20 mins
cook Time
45 mins
servings
4
calories
928 per serving
ingredients
- 1/2 stick unsalted butter
- 2 garlic cloves, minced
- 1/2 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
- 1/4 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.
