Mexican Style Pot Pie
One thing you may not know about me, I am obsessed with cookbooks!! I read them cover to cover, over and over again. There is nothing more enjoyable to me than a Saturday morning snuggled up on the couch with a hot cup of coffee, a cookbook, and FoodNetwork in the background.
I use them to follow recipes step by step, but also for inspiration when developing recipes. Today’s recipe was inspired by a healthy version of chicken pot pie created by SkinnyTaste. I had leftover pork from NYE & decided to put a Mexican spin on this classic comfort dish.
2-3 garlic cloves, minced
1 tbsp olive oil
4 bell peppers sliced then halved (I did 1 yellow, 1 orange, 1 red, 1 green)
1 yellow onion, sliced
2 zucchini, diced
1 cup frozen corn
1 tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
salt & pepper
5 cups of shredded meat ( I used leftover pork butt, a rotisserie chicken would work well too)
3 3/4 cup low sodium chicken broth
1/4 cup corn starch
1 Store bought pie crust
1 egg, beaten
Avocado, optional for topping
Preheat oven to 425F
Heat olive oil & garlic in a large cast-iron skillet or oven safe skillet until fragrant, about 2 min
Add peppers and onion to skillet and saute until they begin to soften
Add spices, s&p, zucchini, corn, and 2 cups of chicken broth to your skillet. Bring to a boil, turn down heat, and simmer for 10-12 minutes.
Mix cornstarch and the remaining chicken broth together until cornstarch is dissolved. Add this to your skillet and stir until sauce thickens, 8-10 minutes.
Remove from heat & let cool
Bring pie crust to room temp. Place on top of skillet, if crust is too small use a rolling pin and roll it out. Using a fork push sides of crust up against skillet and then cut slits in the top of the crust to allow for ventilation.
Brush the top of the crust with the egg. Bake for 25-35 minutes until top is golden brown.
I hope that you enjoy this recipe. Let me know what you think in the comments below.
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