This is an easy recipe you can make with chicken chunks--boneless, skinless breasts or thighs--and some pantry ingredients. The dish is a great way to stretch a pound of chicken and makes plenty for dinner and leftovers. Filled with vegetables as well as the chicken and topped with a creamy-cheesy-not-quite-tamale-like topping, the pot pie is a favorite at my house. I make the dish mild, but you can increase the spicy heat by adding some jalapeno or serrano peppers, if you'd like (or serve them on the side for those who like them). You can also substitute cooked chicken in the dish to speed the preparation and make use of any leftover chicken you have on hand. The pot pie is great served with a salad and fruit or ice cream for dessert. Enjoy!
Chicken Fajita Pot Pie -- Serves 6+
1-2 tablespoons of olive oil
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
16-ounces of boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
4-5 cloves of garlic, chopped (about a tablespoon)
2 teaspoons of cumin, divided
1/2 teaspoon of chili powder
1 teaspoon of dried cilantro
1/2 teaspoon of salt or to taste
14-16-ounce can of diced tomatoes
14-16-ounce can of beans (black, pinto, etc.)
4-ounce can of diced green chiles (small can)
2 large eggs
1/3 cup of milk
1 cup of shredded Mexican-style or Monterey-Jack cheese, divided
14-16-ounce can of cream-style corn
1 8.5-ounce box of corn muffin mix (like Jiffy)
Fresh cilantro to garnish, optional
Preheat the oven to 350 degree and spritz a casserole dish with non-stick cooking spray. Heat the oil in a large skillet or chef's pan and add the onion and bell pepper and saute them together for a few minutes. Add the chicken chunks and saute them for about five minutes, then add the garlic, cumin, chili powder, cilantro, and salt. Saute the mixture for a minute or two, then add the tomatoes, beans with their liquid, and half of the can of chiles. Bring the mixture to a boil, then turn down the heat to a simmer. In a medium bowl whisk together well the eggs and milk. Stir into the egg/milk mixture the remaining chiles, half of the cheese, the remaining cumin (1 teaspoon), and the corn. Stir the muffin mix into the corn mixture just until blended. Pour the corn mixture over the chicken mixture in the pan. Bake the fajita pot pie for 40-45 minutes or until the topping is firm to the touch. Sprinkle the remaining cheese on top (it should melt in a few minutes) and garnish the dish with a little chopped fresh cilantro, if you'd like.
