I don’t like cheating. I really don’t.
I never stole from the bank during a round of Monopoly. I didn’t write answers to math quizzes on my palm. I never tried to avoid the instant replay cameras in soccer. (Did they really use instant replay cameras in soccer games for 8 year olds? That’s what my coach told me. I call shenanigans.)
But in the immortal words of J. Lo, I’m real. Which means that last week my Wednesday night looked like exhaustion, two growling tummies, one irritable dog who had been home alone for way too long, and piles and piles of laundry: this degree of real required some cheating.
Cheating and comfort! So I busted out this pot pie recipe and cheated with a few shortcuts.
First, you’re going to love how easy this pot pie is to prepare. It is filling and filled with corn, black beans, chicken and a luscious green chili. You’re going to top your pie with a pre-made 9″ pastry crust: remember, this is a guilt-free zone. We’re hungry, we’re tired, and we’re real like J. Lo!
This pot pie really boils to assembly and problem solving. Exhaustion problem solving. Growling tummy problem solving. Time to spend with your cranky canine problem solving.
Sorry, I can’t help you with your laundry. I’m reeeeeeeeeeeallllll.
- For the green chili:
- 6 tbsp. extra virgin olive oil, divided
- 1 large yellow onion, diced
- 1 tbsp. garlic, minced
- 3 c. Anaheim chiles, roasted, peeled, stemmed, and seeded
- 6 sprigs parsley
- 3 tbsp. all-purpose flour
- 1 tbsp. cumin, ground
- 1 tbsp. coriander, ground
- 1 tsp. oregano, ground (preferably Mexican oregano)
- 1 cup beef stock
- salt to taste
- ground white pepper to taste
- For the pot pie:
- 1 1/2 c. whole corn kernels
- 1 1/2 c. black beans, cooked
- 2 c. chicken, cooked, shredded
- 1 1/2 c. green chili
- 1- 9″ circular pastry crust
- To prepare the green chili, heat three tablespoons of oil in a large, heavy-bottomed Dutch oven or stock pot over medium heat. Add the onions and sauté until tender and fragrant, approximately 8 minutes. Add the garlic and sauté just 2 minutes more. Remove cooked onions and garlic from heat and place into the bowl of a food processor fitted with a steel blade. Add green chiles and parsley and process to a smooth, uniform consistency. Heat the remaining three tablespoons of olive oil in the same large heavy-bottomed stockpot over a medium flame. Add the flour to the heated oil, stirring constantly and in a circular motion until a paste forms. Stir in the cumin, coriander, and oregano to form a smooth paste, working quickly so that the flour does not burn. Carefully stir in the processed chile mixture and stock and bring to a boil. Reduce to a simmer and cook to reduce slightly and thicken, approximately 10 minutes. Set aside to cool slightly. Note that this recipe will yield several cups of green chili, more than enough for this pot pie. You can store remaining chili sealed, preferably in glass jars, in the refrigerator for up to one month.
- Preheat oven to 425°.
- To assemble your pot pie, stir the corn, beans, chicken and green chili together in a large bowl. Pour the mixture into an ungreased, deep dish 9″ pie plate and top with the rolled pastry crust. Crimp the sides of the crust or simply press it lightly into the rim of the pie plate and slash the center for venting. Place on a rimmed baking sheet and bake for 20-30 minutes or until the filling is bubbling and the crust is firm, golden and flaking. Serve immediately.