Friday, September 19, 2014


I just discovered Pinterest.  As one person said upon hearing this, "You, of all people?"  Yeah, I know.  I just keep all my recipes that I like on my computer.  Ones I've made, I print a copy of and stick in a plastic sleeve in a 3-ring notebook in the kitchen.  Ones that have never quite made it from my computer to my table, are stored in limbo on my computer.  If I need a fancy cake or something, I look through those first, after reviewing my usual suspects.  I have a few key books I review.  I haven't yet figured out how to deal with recipes stuck on my kindle and I have like 500 cookbooks on there.

Some women are shoe whores.  I am a cookbook whore.  Don't judge me!  I found this recipe and made a lot of adaptations.   The crust recipe is absolutely untouched because it's delicious.  Of course, I use whole wheat flour, because while you can take the hippie out of California, you can't take the California out of the hippie.

(Derived from Betty Crocker's Red Spoon Collection, Best Recipes for Chicken, 1989, ISBN 0-13-073065-3)

Mexican Chicken Pot Pie

3-4 cups of cooked chicken (3-4 skinless chicken breasts)
1 can cream of something soup (I prefer cream of mushroom, but in a house of fungi haters, I use low-cal cream of chicken.  I have also used cream of celery to good avail.)
1 cup of sour cream (substitutions include a cup of nonfat yogurt or a cup of nonfat sour cream or half and half of each)
1 can of chiles, drained and/or a half cup of chopped jalapenos or bell peppers
1/2 cup of chopped onion
2 cups shredded Monterey Jack cheese
1/4 cup of green onions
1 tablespoon oregano
1 tsp chile powder  (may be omitted for lightweights or increased for chile heads)
1 tablespoon cilantro
Optional:  1/2 c. chopped spinach, grated zucchini or summer squash

2/3 cup of shortening
4 cups of flour (I do half whole wheat and half all purpose unbleached)
1-2 tsp of salt ( I use less salt)
1 1/2 tsp baking powder
1-1 1/2 cup of warm water

Preheat over to 400 degrees.  Make the crust first by cutting the shortening into flour, salt and baking powder until mixture resembles fine crumbs.  Stir in water with fork until dough comes off the side of the bowl and rounds into a ball.  On a lightly floured surface, knead the dough just until smooth.    Cover and let rest about 15 minutes.

After the dough has rested, roll it out about 1/8"-1/4" thick.  The original crust recipe was half the recipe I put up, but that was never enough, so I always double it, so therefore, the recipe above :)  I use an 13" by 9" pan.

Put your dough in your pan with a good 4-5 inches of dough hanging over the sides.  Put the chicken on the bottom.  Now, take the soup, sour cream, chiles, onions, oregano, chile powder, and veggies and mix together over medium heat until hot and cooked through.  Then dump over chicken.  Sprinkle cheese and green onions and cilantro over chicken mixture.  You're going to pinch off one end of the crust, so stuff doesn't leak out.  Then you're going to pull and pinch the dough together on top.  Then either knife or fork through the crust a few times to let steam escape.

Put your little stuffed pouch o' dough in the oven to bake 45-50 minutes until the crust is a golden brown.  I like to serve this with salsa.  Although some ranch blended with cilantro on a nice green salad is good, too.

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