Wednesday, April 4, 2012

Roasted Jalapeno Chicken Pot Pie

Roasted Jalapeno Chicken Pot Pie
1 lb. cooked chicken- shredded (here is where I love to use a rotisserie chicken)
1-2 jalapenos- depending on desired level of heat
1 Tbl. olive oil
3-4 c. chicken stock- more if you like it soupier
1/4 c. cream
1/4 c. dry sherry
1 onion- diced
1 clove of garlic- finely chopped
1/2 c. peas
1/2 c. corn
1/2 tsp crushed rosemary
1/2 tsp sage
Salt and pepper to taste

1. Pie Crust- substitute whole wheat flour for a whole wheat crust. If you want, remove 1 Tbl. flour and replace with 1 Tbl. ground flaxseed. Roll out 1/2 the dough, place carefully in a pie dish and pre-bake at 425 for 10 minutes. Be sure to add in pie weights (I use parchment paper with unbaked beans) to keep the pie from puffing up. Reserve the other 1/2 for the top of the pie. Let the pie cool. Turn heat down to 375.

2. Quickly roast the jalapenos. Place in a paper bag and let steam for 5 minutes. Peel off the charred skin, de-stem, remove the seeds and ribs. Chop into small pieces. Put a saute pan over medium heat and add the oil. Once hot add in the onions and garlic and cook until translucent.

3. Add in sherry and deglaze the pan. Add in the chicken stock and let reduce. Add in the cooked chicken, peas, corn and jalapenos. Once the mixture has become more stew-like, add in the cream. Let just come together, taste for salt and pepper and then pour the mixture into the pre-baked pie shell.

4. Roll out and cover with the remaining dough (here you can do an egg wash if you like or sprinkle some large sea salt flakes), put in some slits and bake in the oven for 1 hr, until dough is nicely browned and inside is bubbly. Let cool for 10 minutes.

*I was throwing this together on a week night beofre Mr. M came over so my crust is pretty "rustic".

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