Southwestern Chicken Pies with Cornbread Crust
Remember being told that you should not go to the grocery store when you are hungry? Over the years, I have learned that that is a true statement. Recently, I just learned another new "ism"....Don't read a food magazine when you are hungry and have tabs and a marker in your hand! The odds are that you will tab or highlight everything!
This was the case for me when I got the April issue of Cuisine at Home. When I was finished going through the magazine and making the grocery list, all I could do was shake my head. Maybe I should have eaten a handful of peanuts or something....that might have made me stop! Instead I was true to myself. I crossed off the homemade donuts even though I have never made donuts and would really like to have made them. I crossed off the Irish Cream Cheesecake...that was sad....really sad, and I am not a real fan of cheesecake...but it looked amazing...
Instead, I decided to make these cute little individual Southwestern Chicken Pies with a Cornbread Crust. It is like a dessert, isn't it? There is a crust so it has got to be a faux dessert! Ha! Just to make me feel better, I had to buy a new pan. I didn't own a giant-sized muffin pan... Who knows, I just might want to make these again... Actually, I still don't have a giant pan...there is no way that I would be able to get 1 1/4 cups into each section...
There were fun to make and fun to eat! I liked making these cute little guys. It made me feel better...you know...they had a crust...
Southwestern Chicken Pies
with Cornbread Crust
slightly adapted from Cuisine at Home, April 2014
Yield: 6 servings
Preheat oven: 425° F. with the giant muffin pan or other oven-safe baking dish inside.
1/2 cup each diced red bell pepper and red onion
1/2 cup frozen corn kernels
1/2 cup canned black beans, drained and rinsed
2-3 cloves garlic, crushed (about 1 Tbsp.)
1 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp vegetable oil
1 1/2 cups chicken stock
1/2 cup sour cream
2 Tbsp all-purpose flour
8 oz shredded rotisserie chicken
1 1/2 cups shredded pepper Jack cheese, divided
1 Tbsp fresh lime juice
Salt and pepper to taste
3/4 cup all-purpose flour
2/3 cup cornmeal
1 Tbsp minced jalapeno
1 1/2 tsp baking powder
1/2 tsp salt
Minced zest of 1 lime
1 cup milk
1/4 cup vegetable oil
Salsa or pico de gallo
For the filling, sweat the first seven ingredients in a large saute pan over medium heat, about 5 minutes.
Combine the chicken stock and the sour cream.
Whisk 2 Tbsp flour into the vegetable mixture to coat, then stir in the chicken stock and sour cream mixture and cook until slightly thickened, about 5 minutes. Stir in the chicken, 1 cup of the cheese and the lime juice; season with salt and pepper.
For the crust, whisk 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 tsp salt, and lime zest in a bowl. In another bowl, combine the milk, egg, and 1/4 cup oil. Stir this mixture into the cornmeal mixture.
Scoop about 1/3 cup cornmeal batter into each section of the hot pan; bake for 5 minutes. Remove from the oven and scoop 1/2 cup filling into the center of the cornbread in each section. Bake for 20 minutes. Sprinkle the remaining 1/2 cup cheese evenly over the tops of the pies and bake until the cheese melts, about 5 more minutes. Remove from oven and run a knife around the edges to release the pies. Serve the pies with the salsa, avocado and a sprinkling of cilantro with radishes on the side!
These were delicious little pies. Watch the baking time if your baking container varies from the giant-size muffin pan!
I am sharing today at Foodie Friday hosted by Michael at Rattlebridge Farm.