Chicken Pot Pie – El Paso Style

A cold front blew through yesterday.  The temps looked reasonable, but the wind chill was very uncomfortable. It was an evening for warming comfort food. In El Paso, we never tire of chile, red or green.  I remembered making a green chile chicken pie a few weeks ago and thought it would be good to do it again.  In my first attempt, I added cornmeal to a biscuit recipe to complement the chile and chicken.  It was good but I thought it could use a little tweaking.

Ingredients: 4 boneless, skinless chicken thighs

three cups water and three teaspoons Better than Bullion Chicken Base

one half onion, finely chopped

4 garlic cloves, finely minced

roughly 1 Tbsp olive oil

2 tsp dried oregano

2 medium firm potatoes, peeked and cut into half-inch cubes

about 1/2 – 3/4 chopped green chiles or to taste

baking mix and maseca – prepared cooked and dried masa for making corn tortillas, tamales and other Mexico delights.

2 Tbsp each butter and flour

1/2 cup milk

7X11 inch baking dish

How to:

Heat oven to 450º

Thoroughly mix the chicken base into boiling water. Add  potatoes and cut up chick thighs and simmer until cooked through – 15- 20 minutes. While potatoes and thighs are cooking, sweat onions in oil until translucent, add garlic and sweat until fragrant and soft. Add oregano and allow it to become fragrant.

Remove chicken from pot and set aside to cool a little.  Add onion, garlic and chile to pot with potatoes and let simmer.  Adjust seasoning with salt and pepper as needed.  Remember the chicken base is salty, so check before adding additional salt. When cool enough to handle, cut cooked chicken into 3/4 inch cubes and return to pot.

Let ingredients simmer and the broth reduce a little.

Follow baking mix instructions for biscuits. Add 3/4 cup maseca to mix and blend into dry baking mix.  Add liquid per instruction and about half as much more liquid.  Stir until a soft, not soggy dough forms.  Turn out onto a well floured surface and knead about 10 times,  pat into a half-inch thick rectangle about the size of your baking dish.  My dish was too narrow for my biscuit cutter, so I used a wine glass to cut small biscuits from the dough. I got six rows of three and one-half biscuits to top the pie when it was time. I had a dozen biscuits left over, so I baked them along side the pot pie.

Mix melted butter, flour and 1/2 cup milk in a two cup measure and microwave at thirty second intervals.  It will thicken.  Add cooking liquid from the pot and mix smooth.  Microwave again.  Taste and when flour mix no longer tastes raw, this mix again with pot liquid, begin to add mixture in steps back to pot and mix it well. This roux will thicken the mix in the pot.  You want it fairly thick, but not gummy.

Spray your baking dish with non-stick spray. Place on a baking sheet and pour mixture form pot into baking dish.  Top with cut biscuits and place in oven until biscuits are golden and chicken and chile mix is bubbling.  Remove from oven and let set up about five minutes, then serve

Green Chile Chicken Pot Pie with Maseca Biscuits for a cold winter night.






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