Tested till perfect Chili Chicken Pot Pies

Chili Chicken Pot Pies

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2009

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 pies of 4 to 6 servings


  • 3 lb 3lbchicken
  • 3 3celery ribs, quartered
  • 2 2oniononions, chopped
  • 12 12peppercorns
  • 2 2bay leafbay leaves
  • 1/2 tsp 1/2tspcoriander seeds
  • 2 tbsp 2tbspvegetable oil
  • 1 lb 1lbpotatoes, peeled and diced
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspground coriander
  • 2 tsp 2tspground cumin
  • 1-1/4 tsp 1-1/4tspdried jalapeno pepper flakes or chili powder
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 cans (each 4-1/2 oz/127 ml) 2cans (each 4-1/2 oz/127 ml)chopped green chiligreen chilies
  • 1/4 cup 1/4cupall-purpose flour
  • 1 cup 1cupfrozen lima beans or peas
  • 1 cup 1cupfrozen corn
  • 1/3 cup 1/3cupchopped fresh coriander
  • Cornmeal Pastry Recipe
To change the number of servings, enter the number, then press "calculate". or reset


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.)

Nutritional Information per each of 12 servings: about

cal 403 pro 17g total fat 19g sat. fat 8g
carb 41g fibre 3g chol 75mg sodium 487mg
potassium 442mg

% RDI:

calcium 3 iron 21 vit A 10 vit C 15
folate 42
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