Sunday, May 16, 2010

Calabacitas Pot Pie Share Tags: entree, entree week 7 This one will make your Nanas, Grandmas & Mama's proud! A rich Mexican traditional squash dish combining veggies & pan roasted chicken combined with those classic flavors of a creamy chicken pot pie. If there is something you can be proud of it's feeding your family well with fresh ingredients and deep flavors. This Calabacita Pot Pie will do just that! Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 4 2 whole prepared pie crusts
1 egg, beaten
2 whole chicken breast
3 tbsp. of cooking oil
1 tbsp. of Garlic Salt
1 tbsp. of Chili Powder
1 tbsp. of Cumin
1 tbsp. of Black Pepper
4 whole green zucchini squash diced in small squares
16 ounce(s) of White Corn Kernels
14 1/2 ounce(s) of can diced stewed tomatoes, drained & chopped
1/2 small Onion
1 tbsp. of minced garlic
1 Stick of Butter
1/3 cup(s) of All-Purpose Flour
1 1/2 cup(s) of Heavy Cream
8 ounce(s) of Philadelphia Cream Cheese
2 cubes Chicken Bouillon
1 tsp. of Black Pepper
8 ounce(s) of Colby Jack Cheese, cubed
2 cup(s) of Panko Bread Crumbs
1/3 cup(s) of sliced almonds
Steps
Special equipment: 4 (2-cup) individual baking dishes
Preheat oven to 400 degrees F.
Cut each pie crust in half & roll out with a rolling pin until quite thin.
Lightly oil your pot pie pans then drape pie crust down into pans. Press crust down into corners and pinch along outer edge to keep in position & create a blanketing effect around rim.
Brush beaten egg onto each crust lightly, all over.
You may use foil & pie weights if you like but it’s not entirely necessary. Bake for 8-10 minutes, or until dough has turned ‘light’ golden brown.
Set aside until ready to assemble pies.
Leave oven on at 400 degrees F.
Cut chicken into squared chunks the size of a shelled walnut.
Heat 1 tbsp oil in a large cast iron pot over low heat.
Add chicken, garlic salt, chili powder, pepper and cumin; sauté until nearly done, increasing heat to medium for a minute or two.
Reduce heat to low & add in zucchini, white corn, tomato, onion, and garlic to cut up chicken. Mix well & allow vegetables to cook through while chicken finishes cooking.
Add in sliced almonds and increase heat to medium. Allow to simmer for 10-12 minutes covered.
When vegetables are fully cooked this component is ready. Total cook time is less than 20 minutes but watch closely.
While chicken & vegetable mixture is simmering start your roux for your creamy chicken pot pie sauce.
In a large saucepan, melt ½ stick of butter and then slowly add flour, stirring until consistency of a thick pudding, but not brown.
Slowly add heavy cream whisking continually.
Add in your creamy Philadelphia Cream Cheese & stir until fully integrated.
Add in 2 cubes of chicken base and a tsp. of black pepper.
Remove both cream sauce & chicken veggie mixture from heat. Fold in chicken & vegetable mixture with cream sauce in a new dish being sure to drain out as much of the fluid from the veggies as possible.
Do not throw out juices from veggies. Set aside.
In a separate sauce pan on medium-low melt ½ stick of butter and 1 tbsp juice from veggies.
When fully melted add in panko bread crumbs and ½ tsp cumin.
Allow liquid to fully coat panko & then remove from heat.
Fill 4 individual ovenproof bowls with chicken mixture and then top each with a prepared panko bread crumbs.
Bake for 15 minutes or until panko & crust is a medium to deep brown & filling is bubbly. Mmmm…enjoy!