Today’s recipe comes from one of my favorite TV chefs, Rachael Ray. I wanted to add a Mexican twist to chicken pot pie and I knew I’d seen it before; a quick Google search led me straight to what I was looking for. Where this recipe differs is that I did not actually make a pot pie and instead of a puff pastry crust I served biscuits on the side. I also tossed some garnish on top to cool off the spice a little.
This was my first attempt at a cream based chicken pot pie, having always thickened it only using a roux of butter and flour. I loved the consistency of the dish and the cream cut through the chipotle peppers, mellowing them out so that there was a nice smoky flavor without all the heat.
I’m definitely going to be making this dish over and over again. It’s the perfect meal for a windy fall evening!
Mexican Chicken Pot Pie
- 3 chicken breasts, bone in and skin on
- 2 yellow onions, 1 quartered and 1 diced
- 4 ribs celery, 2 roughly chopped and 2 diced
- 4 large carrots, 2 roughly chopped and 2 diced
- 5 cloves garlic, 4 crushed and 1 minced
- 1 jalapeño pepper, halved
- 1 lime, halved
- 2 bay leaves
- salt and pepper, to taste
- 4 tbsp butter
- 10 oz frozen corn, thawed
- 3 tbsp flour
- 1 cup heavy cream
- 2 tbsp chipotle peppers in adobo, minced
- chopped cilantro, for garnish
- chopped scallions, for garnish
- biscuits, for serving
Place the chicken, quartered onion, roughly chopped carrots and celery, crushed garlic cloves, jalapeño pepper, lime, bay leaves and salt and pepper into a large stock pot. Add water until everything is just barely covered and bring it up to a boil. Reduce the heat to a simmer and poach the chicken for 40 minutes.
Once finished, set the cooked chicken aside to cool slightly, reserve the stock, and discard the other ingredients.
In a soup pot, melt the butter over medium-high heat. Add the diced vegetables and corn to the pot and cook until they are softened. Add the flour and mix it in well with the vegetables. Season with salt and pepper, then add 2 cups of stock, cream, and chipotle. Cut the poached chicken into bite sized pieces, discarding any skin and bones. Add the chicken to the soup and simmer for 10 to 15 minutes.
Ladle the soup into bowls and top with cilantro and green onion, serve with biscuits on the side.