SOUTHWESTERN POT PIE

SOUTHWESTERN POT PIE image

Yield 2

Number Of Ingredients 25

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[BROTH]
1 large bone-in chicken breast half, skin on
1/2 medium white onion, peeled and halved
1 garlic cloves, peeled and smashed
1 teaspoon ground cumin
1 carrot, peeled and quartered
5-6 black peppercorns
Salt to taste
Cold water to cover
[POT PIE]
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 medium onion, chopped
2 cups hot chicken broth
1/2 small can (4.5 ounces) chopped green chiles, drained
1/4 cup frozen corn, defrosted
1/4 cup chopped cooked carrots
1/4 canned black beans, rinsed and drained
1 cups cooked chicken, diced large
[CRUST]
1/3 cup self-rising yellow cornmeal mix-I used House of Autry Self-Rising Cornmeal Mix
1 egg
1 tablespoon vegetable oil
1/4 cup milk
1/2 cup shredded jalapeño Jack cheese

Steps:

Broth In a large heavy pot, place all the ingredients and water to cover. Bring to a boil, skimming the scum from the top. Lower heat and cook gently until chicken has cooked. Remove the chicken from the broth; cool and remove meat from bones and roughly chop. Strain broth, discard vegetables. You should have at least 4 cups. At this time, you can cool both and refrigerate separately until you are ready to make the sauce for the pie. Pot Pie In a large saucepan over medium-low heat, melt the butter. Add onions and cook until slightly softened, about 5 minutes, stirring often. Increase heat to medium, add flour, cook 2 minutes, stirring constantly. Add hot broth gradually, stirring until sauce is smooth. Add drained chopped green chiles. Lower heat and cook for 10 minutes, or until sauce has thickened. Add corn, carrots, black beans and chicken. Cook several minutes to heat all the ingredients. Pour into 4-10 ounce ramekins, leaving 1/2 to 3/4-inch space for the topping. Top with jalapeño jack cheese cornbread batter. Cornbread Topping In a small bowl, combine cornmeal mix, egg, vegetable oil and 1/2 cup milk. Add shredded cheese and stir. If more milk is needed to create a batter consistency, add the remaining 1/4 cup milk until consistency is achieved. Preheat oven to 400° F. Divide batter among the 4 ramekins. Place ramekins on a baking pan. Bake about 25-30 minutes, or until cornbread has cooked through and sauce is bubbly and hot.