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Swestern-Style Pot Pie

  • 4 servings

Ingredients

  • Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 1 Poblano pepper, diced
    • 2 cups yellow corn kernels
    • 2 tablespoons all purpose flour
    • 2 cups low sodium chicken broth
    • 1/4 cup heavy cream
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 pound grilled chicken breast, diced
    • 1 cup carrots, blanched and diced
    • 1 cup California Black Ripe Olives, whole, pitted
    • 1 cup pinto beans, rinsed and drained
    • 1 ounce tortilla chips, coarsely crushed
    • 1/2 cup cheddar cheese

Directions

  1. Heat oil in a medium-sized saucepot over medium heat.
  2. Add onions and peppers and cook for 3-4 minutes until just beginning to brown.
  3. Stir in corn and flour and cook for 2-3 minutes over medium-low heat.
  4. Whisk in broth, turn heat up to medium high and bring to a boil.
  5. Turn down to simmer, add cream, cumin and chili powder.
  6. Stir in chicken, carrots, California Ripe Olives and pinto beans and simmer for 15 minutes.
  7. Pour filling into a shallow (1 1/2 quart) casserole or quiche dish. Cover with crushed tortilla chips and sprinkle with cheese. Bake in a 375°F oven for 10-15 minutes until cheese is melted and lightly browned.