Swestern-Style Pot Pie
4 servings
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
- Heat oil in a medium-sized saucepot over medium heat.
- Add onions and peppers and cook for 3-4 minutes until just beginning to brown.
- Stir in corn and flour and cook for 2-3 minutes over medium-low heat.
- Whisk in broth, turn heat up to medium high and bring to a boil.
- Turn down to simmer, add cream, cumin and chili powder.
- Stir in chicken, carrots, California Ripe Olives and pinto beans and simmer for 15 minutes.
- 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.
