Chili Chicken Pot Pies

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2009

Ingredients

  • 3 lbs chickens
  • 3 celery ribs quartered
  • 2 onions chopped
  • 12 peppercorns
  • 2 bay leaves
  • 1/2 teaspoon coriander seeds
  • 2 tablespoons vegetable oil
  • 1 lb potatoes peeled and diced
  • 3 cloves garlic minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoon dried jalapeno pepper flakes
  • 1 1/4 teaspoon chili powder
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cans chopped green chilies
  • 1/4 cup all-purpose flour
  • 1 cup frozen lima beans
  • 1 cup peas
  • 1 cup frozen corn
  • 1/3 cup chopped fresh coriander
  • Cornmeal Pastry Recipe

Method

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 facts per each of 12 servings: about

  • Sodium 487 mg
  • Protein 17 g
  • Calories 403.0
  • Total fat 19 g
  • Potassium 442 mg
  • Cholesterol 75 mg
  • Saturated fat 8 g
  • Total carbohydrate 41 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chili Chicken Pot Pies

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