- Cornstarch (thickener for the filling) (cooking ingredient)
- Chicken broth (liquid base for the filling) (soup base)
- Butter (for pie crust) (baking ingredient)
- Water (to mix with flour for dough) (mixing liquid)
Remember to adjust quantities according to your specific recipe and dietary preferences.
Steps
### Delicious Dutch Oven Southwestern Chicken Pot Pie Recipe
#### Overview:
Delight your taste buds with this hearty and flavorful Dutch oven southwestern chicken pot pie! Perfect for a cozy night in or a festive gathering, this dish combines juicy chicken, rich spices, and savory vegetables in a flaky crust. Follow these easy steps to create an unforgettable meal.
#### Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1 can (10.5 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 cups chicken broth
- 1 cup frozen mixed vegetables (such as peas, carrots, green beans)
- 1 (9-inch) unbaked pie crust
- Optional: shredded cheddar or Monterey Jack cheese
#### Equipment:
- Dutch oven with tight-fitting lid
- Baking sheet for pre-baking the crust (optional)
#### Instructions:
##### Step 1: Prepare the Chicken and Vegetables
1. **Preheat your Dutch oven** to medium heat.
2. **Brown the chicken pieces**: Season both sides of the chicken breasts with salt and pepper, then sear them in olive oil until golden brown on all sides. Remove from the pot and set aside.
##### Step 2: Sauté Onions and Garlic
1. Add a tablespoon of olive oil to the Dutch oven.
2. **Sauté onions** for about 5 minutes or until translucent.
3. Stir in the **minced garlic** and sauté for an additional 1-2 minutes, until fragrant.
##### Step 3: Combine Ingredients
1. **Add diced bell pepper**, corn kernels, and chopped tomatoes to the Dutch oven.
2. Mix well to combine all ingredients thoroughly.
3. Pour in the chicken broth, **add red enchilada sauce** for a southwestern twist, and sprinkle with ground cumin and smoked paprika.
##### Step 4: Add Chicken and Vegetables
1. Return the browned chicken breasts to the Dutch oven.
2. Add **frozen mixed vegetables** and stir gently to combine all ingredients.
3. Bring the mixture to a simmer, then reduce heat to low, cover, and let cook for about 20-25 minutes or until the chicken is cooked through and vegetables are tender.
##### Step 5: Prepare the Pie Crust
1. If using a pre-baked crust, place it in a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 15-20 minutes or until lightly golden.
2. For an unbaked crust, line your Dutch oven with the pie crust, trimming any excess overhang.
##### Step 6: Assemble the Pot Pie
1. Pour the chicken and vegetable mixture into the crust-lined Dutch oven.
2. **Top with a second crust** if using one. Cut slits in the top to allow steam to escape.
3. If desired, sprinkle shredded cheese over the top for extra flavor.
##### Step 7: Bake and Serve
1. Place your Dutch oven on a baking sheet to catch any drippings.
2. **Bake at 400°F (200°C)** for about 35-40 minutes or until the crust is golden brown and the filling is bubbling.
3. Allow the pot pie to cool slightly before serving.
#### Tips:
- For an extra-rich flavor, use chicken thighs instead of breasts.
- Feel free to customize by adding diced jalapeños for a spicy kick.
- Serve with a side salad or roasted vegetables for a balanced meal.
Enjoy your delicious and comforting Dutch oven southwestern chicken pot pie! This hearty dish is perfect for any occasion.