My husband looked through my blog the other day and noticed that almost all my posts are adapted from some other recipe. He challenged me to come up with one original recipe a week and blog about it, which I think is a fantastic idea. I really need to experiment more and this will only make me a better cook!
I had planned to make Chicken Pot Pie this week, and was going to use a recipe I found in one of my cookbooks. But after having the “No Beans No Rice” burrito at La Salsa the other night, I was struck with an idea. What if I made a tomato-chicken-vegetable stew and baked that inside a cornmeal crust?
I did exactly that, and it turned out just how I was hoping it would. It’s a nice twist on the typical Chicken Pot Pie, which can be really rich. There is still over half a pound of butter in the crust, so it’s not exactly dietetic, but everything is fine in moderation, right? Just go easy on dessert and you’ll be fine!
2 cups All Purpose flour
1 cup cornmeal
1 1/2 tsp salt
2 1/2 sticks butter
1/3 cup chilled shortening
1/2 cup ice water
2 tsp apple cider vinegar
In a food processor, pulse the flour, cornmeal, and salt a few times.
Cut the butter and shortening into small cubes, add to the flour mixture, and pulse until the butter is broken up into pea-sized and smaller chunks.
Stir together the vinegar and water, and add to the butter-flour mixture a tablespoon at a time, pulsing just until the dough comes together.
Press into two disks – one larger (to line the pan), and the other smaller (for the top).
Wrap in plastic wrap and refrigerate while you prepare the filling.
3 tbsp olive oil, divided
3 cloves garlic, minced
1 medium onion, chopped
2 boneless skinless chicken breasts, cut into 1/2″ cubes
1/4 cup all purpose flour
1 jalapeno, chopped
2 small carrots, diced
3 stalks celery, thinly sliced
1 cup broccoli florets
1 1/2 cups diced red potatoes
1 cup julienned bell pepper (any color, or a mix)
1 cup frozen corn
1 28 oz can whole tomatoes
2 cups chicken broth
1 tsp salt
1 tsp chile powder
1/2 tsp cumin
3 tbsp chopped fresh cilantro
Preheat the oven to 375 F
Heat a large stockpot over medium-high heat and add 1 tbsp olive oil.
Stir in the garlic and onion and cook until the onion is translucent.
Add the chicken, and cook, stirring, until the chicken is no longer pink.
Transfer to a bowl and set aside
Wipe out the pan and return to medium-high heat.
Add 2 tbsp olive oil and stir in the flour.
Cook, stirring constantly, until it turns a nice golden-brown.
Add the vegetables, tomatoes, and chicken broth and stir well.
Stir in the salt, chile powder, and cumin and partially cover the pot.
Cook for about 30 minutes, stirring occasionally.
Meanwhile, roll out the larger dough disk, and press into a 2 1/2 quart casserole dish.
Line the inside of the dough with foil, shiny side down, and bake for about 10 minutes.
Remove the foil and set the dish aside.
Roll the other disk of dough out to fit over the top of the casserole dish, and set aside.
When the filling has thickened and the chicken has cooked through, transfer to the dough-lined dish.
Press the sheet of dough on top, and cut a few slits in it so steam can escape.
Bake for about 30 minutes, or until the crust is nice and golden.