Tex-Mex Chicken Pot Pie
Dress Up the Ordinary
A hearty, one-dish meal--chicken, corn, and a rainbow of peppers in a savory sauce, topped with a Cheddar-cornmeal crust.
1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water, divided
1 cup plus 3 tablespoons cornmeal, divided
2 green onions, chopped finely, divided
4 tablespoons unsalted butter
2 medium onions, diced
1 1/3 cups corn kernels, fresh or frozen
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced poblano chile
1/2 teaspoon chipotle chile powder, or to taste
1 teaspoon finely grated lime zest
3 1/2 cups cooked chicken, shredded
Salt and ground black pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
Preheat the oven to 350 degrees.
Add 3 cups of the hot Fond de Poulet Gold® to large saucepan on medium-high heat (reserve 1 cup). Slowly add 1 cup of the cornmeal, stirring constantly, bringing to a low boil. Cook and stir about 5 minutes, until mixture is smooth and thickened. Fold half the chopped green onions into cornmeal. Remove from heat and let stand while preparing the remainder of the recipe.
In an oven-ready skillet melt the butter over medium heat. Stir in the remaining 3 tablespoons of cornmeal until the mixture is bubbling. Increase the heat to medium-high and cook, stirring constantly, for 1 minute; watch carefully to prevent scorching.
Add the onions, corn, diced peppers, poblano chile, chipotle powder, lime zest, and the reserved cup of stock to the skillet and stir to combine. Bring the mixture to a simmer and cook for 4 minutes, or until the sauce thickens.
Turn off the heat. Fold in the chicken and remaining green onions until well-mixed and season to taste with salt and pepper. Smooth the surface evenly with a spatula.
Fold the shredded Cheddar into the reserved cornmeal/onion mixture and spread it over the chicken and vegetables, smoothing it over the surface, as if frosting a cake.
Transfer the skillet to the oven and bake the pot pie for 30-35 minutes, until it is golden brown on top and the sauce bubbles around the edges. Let the pot pie rest 10-15 minutes before serving for easy scooping.
Wine Pairing: Chardonnay