Deconstructed Tex-Mex Pot Pies
Southwestern flavors spice up chicken pot pies in this simple recipe.
- 1 sheet frozen puff pastry (such as Dufour brand), thawed
- 1 egg, lightly beaten with a splash of water
- 1 tablespoon vegetable oil or extra virgin olive oil (EVOO)
- 3 tablespoons butter
- 1 small onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 small ribs celery, chopped
- 2 large cloves garlic, finely chopped
- 1 jalapeño chili pepper, seeded and chopped
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 teaspoon ground coriander (about 1/3 palmful)
- Salt and pepper
- 3 tablespoons flour
- 2 cups chicken stock
- 3 cups chopped or shredded rotisserie chicken meat
- Worcestershire sauce and hot sauce, to taste
Pre-heat the oven to 425°F.
On a lightly floured surface, roll out the puff pastry. Invert one of the bowls or mugs that you will be using to serve the potpie and place it on the pastry. Using a sharp knife, cut around the vessel; repeat three times to get four pastry rounds.
Arrange the pastry rounds on a parchment-lined baking sheet and brush with the egg wash. Bake until deep golden, 15 minutes.
Meanwhile, in a Dutch oven, heat the oil over medium-high heat; add the butter to melt. Stir in the onion, bell pepper, celery, garlic and jalapeño; season with the cumin, coriander, salt and pepper. Partially cover and cook, stirring occasionally, until softened, 5-6 minutes.
Stir in the flour for 1 minute, then stir in the chicken stock until thickened. Stir in the chicken and heat through. Lower the heat and season with the Worcestershire sauce and hot sauce. Spoon the chicken filling into the bowls or mugs and top with the pastry rounds.