Green Chili Chicken Pot Pie

Ingredients:

4 Unroll Pie Crusts or similar, for top and bottom pie crusts for two pies (see photo)

1 Whole Chicken (Cooked, all meat removed and separated from bone/cartilage)

1 1/2 Cups Hatch Green Chile or similar New Mexico Green Chile (Roasted, Peeled, De-seeded, Chopped)

2 Cups Half & Half, Heavy Cream, or Whole Milk

1 egg (beaten)

1 Cup Sweet Green Peas

2 Cups Chicken Broth

4 Cups Celery (Chopped)

4 Cups Carrots (Chopped)

2 Cups White Onion (Chopped finely)

4 tbsp Flour

1 Cup Room Temp. Salted Butter

1/2 Cup White Wine (Chardonnay)

1 Teaspoon Black Pepper

1 1/2 Tsp. Salt

1 Tsp. Parsley (Fresh, Dried, or Ground)

1 Tsp. Thyme (Fresh, Dried, or Ground)

Instructions:

For Filling:

Preheat the oven to 400˚ F (200˚ C)

The first thing you’ll need is a large pot. You should already have all your vegetables prepared, i.e. chopped.

Add the butter, celery, onion, peas, and carrots to the pot on a medium-high heat. Cook the vegetables down for a few minutes. Until they’ve become soft, but not translucent. Then add the

Parsley, Salt, Pepper, and Thyme.

Add the flour, and stir until you’ve developed a roux.

Add your half and half, chicken broth, and Chardonnay, then turn the heat up to high and bring to a boil.

Once you see it begin to thicken, turn heat down to a medium heat, and simmer for 5-10 minutes.

Add chicken and Hatch Green Chile, then stir thoroughly, set aside.

For Crust:

You’ll need two 10 inch round glass oven-safe pie dishes.

Add one layer of unrolling pie crust to the bottom of each dish. Then trim excess dough from edges. (no need to grease dish)

Add the Hatch Green Chile Chicken Pot Pie filling to both pies, adding as much as you can.

Now, place the remaining unrolling pie crusts on top of the two filled pies.

Trim the excess dough from the edges.

With a basting brush, brush some of the beaten egg over the entire surface of both pie crusts.

With your hands, seal the edges of the pie, pinching them along the entire seam.

Poke several holes in the top of the pie to allow air to escape while baking.

Place in oven for 30 minutes.

Remove from oven, then let stand for 5 minutes.

Enjoy!!!

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use store-bought pie crusts for this recipe?

Yes, you can use store-bought pie crusts to save time. Look for refrigerated or frozen pie crusts in the baking aisle.

What type of green chiles should I use?

Use Hatch green chiles or any similar New Mexico green chiles.

They should be roasted, peeled, de-seeded, and chopped.

Can I substitute whole milk for half & half or heavy cream?

Yes, you can use whole milk as a substitute. Keep in mind that the richness of the filling may vary.

Is it necessary to use Chardonnay for the recipe?

No, it’s not necessary. You can omit the white wine or use a different white wine variety if you prefer.

Can I make the filling ahead of time?

Yes, you can prepare the filling in advance and refrigerate it until you’re ready to assemble and bake the pot pies.

What’s the purpose of poking holes in the pie crust?

Poking holes allows steam to escape during baking, preventing the crust from becoming soggy and helping the filling to set properly.

Can I use pre-cooked or rotisserie chicken for the filling?

Yes, using pre-cooked or rotisserie chicken is a time-saving option.

Simply shred the cooked chicken and incorporate it into the filling.

How do I know when the pie crust is done baking?

The crust should be golden brown when it’s done baking.

You can also check the bottom of the crust to ensure it’s fully cooked.

Can I freeze the Green Chili Chicken Pot Pie for later?

Yes, you can freeze the assembled but unbaked pot pies.

Wrap them well and store in the freezer.

Bake from frozen, adding a few extra minutes to the baking time.

What sides go well with Green Chili Chicken Pot Pie?

Serve it with a simple green salad, roasted vegetables, or a side of rice for a complete and satisfying meal.