Tuesday, January 22, 2013
Make This Happen: Chicken Chili Pot Pie
I've been trying to get better about setting out a menu for the week, because lately there have been too many nights of stressing out, or cereal for dinner. Yesterday was one of those days where I found dinner inspiration early in the day, thanks to a favorite food blog.
The Food in My Beard has long been a favorite of mine, and yesterday he posted his recipe for individual chili pot pies. Adorable! I thought about it further.
There was leftover chicken sitting in the fridge, so I decided to make a chicken chili to use for the base of the pot pie. Rather than going the individual route, I just made one large one. We love leftovers, and keeping a bunch of pots of food in the fridge is not a thing that I am interested in doing. So. Here is my version of this very yummy recipe. If you make this, let me know how you liked it!
(This would also be delish all by itself, served with tortilla chips and any chili toppings you like)
1 medium onion, chopped
salt and pepper
2 tsp. copped garlic
1 Tbs. chili powder
2 tsp. cayenne pepper (adjust to your likeness for spice control)
2 c. chicken stock
1 (14 oz.) can white beans, drained and rinsed
1 (14 oz.) can diced tomatoes, drained
1 (14 oz.) can whole corn kernels, drained
approx. 2 cups cooked + shredded chicken
In a large stock pot, heat up some olive oil. (I also add a Tbs. or so of butter, but you don't need to do that.) Once it is good and hot, add in your chopped onion and season generously with salt and pepper. Let the onions cook until soft. Add in the garlic, the chili powder, and the cayenne. Let this cook another minute more, making sure you coat the onions with the spices. Add in the chicken stock.
Let this cook on high for a couple of minutes until bubbling. Add in the tomatoes, beans, corn and chicken. Lower the heat and put the lid on. Let it simmer for a few hours, checking every once in a while to stir it up. Make sure that you taste your broth to adjust seasonings. You will want to leave this on the stovetop with the heat turned off for at least 30 minutes before you assemble your pot pie.
Cheddar Cornbread Topping
(adapted from allrecipes.com)
1 c. flour
1 c. cornmeal
3 Tbs. sugar
2. tsp. baking powder
1/2 tsp. salt
3 Tbs. butter, melted
3/4 c. milk
1 large egg, lightly beaten
1 c. shredded cheddar cheese
Preheat oven to 400 degrees. Place prepared chili in a large casserole dish.
In a medium bowl, sift together dry ingredients. In a separate bowl (I used a measuring cup), combine milk, butter, and egg. Add the wet ingredients to the dry and stir until dough just comes together. Stir in the shredded cheese.
Top chili with cornbread dough. Bake in the center of the oven for 10 minutes. Then turn heat down to 350 degrees and bake an additional 30 minutes, or until crusty and brown. Serve with sour cream.
Tip: This chili recipe comes out a bit thin. When preparing your casserole, you may be tempted to leave out a lot of the liquid to make it a thicker chili. This isn't necessary. The cornbread dough will actually absorb a fair amount of the liquid, so I would suggest even adding a bit extra to give the chili layer a bit more substance.