Chili Chicken Pot Pies

By The Canadian Living Test Kitchen

58 people added this to their Recipe Box

This recipe makes 2 pies servings

Nutritional Info
per each of 12 servings: about	-
cal	403403 cal
pro	17 g17g pro
total fat	19 g19g total fat
sat. fat	8 g8g sat. fat
carb	41 g41g carb
fibre	3 g3g fibre
chol	75 mg75mg chol
sodium	487 mg487mg sodium
potassium	442 mg442mg potassium
% RDI:	-
calcium	33 calcium
iron	2121 iron
vit A	1010 vit A
vit C	1515 vit C
folate	4242 folate

More great recipes from this menu:

Get two meals (one for now and one to freeze) from an economical whole chicken. If you don't feel like going all the way and making pies, the filling is a great stew when served over rice. Use any shape of aluminum pan as long as the volume (4 cups/1 L) is the same.

Ingredients

3 lb chicken 3 3lb lbchicken
3 celery ribs , quartered3 3celery ribs, quartered
2 onions , chopped2 2oniononions, chopped
12 peppercorns 12 12peppercorns
2 bay leaves 2 2bay leafbay leaves
1/2 tsp coriander seeds 1/2 1/2tsp tspcoriander seeds
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 lb potatoes , peeled and diced1 1lb lbpotatoes, peeled and diced
3 cloves garlic , minced3 3cloves garlic, minced
1 tbsp ground coriander 1 1tbsp tbspground coriander
2 tsp ground cumin 2 2tsp tspground cumin
1-1/4 tsp dried jalapeno pepper flakes 1-1/4 1-1/4tsp tspdried jalapeno pepper flakes or chili powder
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 2cans (each 4-1/2 oz/127 ml) cans (each 4-1/2 oz/127 ml)chopped green chiligreen chilies
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1 cup frozen lima beans 1 1cup cupfrozen lima beans or peas
1 cup frozen corn 1 1cup cupfrozen corn
1/3 cup chopped fresh coriander 1/3 1/3cup cupchopped fresh coriander
Cornmeal Pastry Recipe Cornmeal Pastry Recipe

Preparation

Place chicken in Dutch oven; add celery, half of the onions, the peppercorns, bay leaves, coriander seeds and 6 cups (1.5 L) water. Bring to boil; skim off foam. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.

Remove chicken; let cool enough to handle. Strain and reserve cooking liquid. Chop chicken into bite-size pieces, discarding skin and bones. Set aside.

In shallow Dutch oven, heat oil over medium heat; cook remaining onions, stirring occasionally, until golden, about 12 minutes.

Stir in potatoes, garlic, ground coriander, cumin, jalapeño, salt and pepper; cook, stirring occasionally, for 5 minutes.

Stir in green chilies and 2 cups (500 mL) of the reserved cooking liquid; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes.

Whisk flour with 1/2 cup (125 mL) of the reserved cooking liquid; whisk into sauce and boil until thickened, about 5 minutes.

Stir in lima beans, corn and chicken; cook for 5 minutes. Stir in fresh coriander. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Discard bay leaves.

On lightly floured surface, roll out 2 discs of the Cornmeal Pastry into 12- x 9-inch (30 x 23 cm) rectangles; fit into two 9- x 6- x 1-inch (4 cup/1 L) shallow aluminum pans. Trim to rims. Divide filling between pans. Roll out remaining pastry; place over filling. Trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Brush tops with water; cut steam vents in tops. Bake in bottom third of 400°F (200°C) oven until bubbly and golden, about 1 hour. Let stand for 5 minutes. (Make-ahead: Let cool. Wrap in plastic wrap and overwrap in double-layer foil. Freeze for up to 2 weeks. Reheat, frozen, in 400°F /200°C oven until bubbly and golden, covering with foil if getting too dark, about 1 hour.)

Source : Canadian Living Magazine: September 2009