My favorite go-to main dish.
So versatile, and yet, I haven’t changed a thing. My teacher friend, Jessica Simpson, yes that’s her name, made this for me one day… many a blue moon ago when I was sad. Instant comfort.
It freezes great.
It feeds a crowd.
Don’t know why with my family of one plus one dog and cat, I always gauge a recipe by how well it meets these requirements.
You know what’s even funnier? I guess I’m just a natural baker. Because even when I cook “main dish” food, as opposed to death by chocolate brownies and cookie balls, I’m usually baking.
I’m just more comfortable making a casserole. So sue me.
I’m working on expanding my horizons. *smile*
Saddle up cowboys and cowgirls, step one, season some chicken with salt and pepper and bake 30 minutes covered until juices run clear.
Here’s your bonus tip for the day. Throw ’em, that’s right y’all, throw the hot (or cold) boneless chicken breasts, WHOLE , into the stand mixer with the paddle attachment!
Start on low, maaaaybe go up to speed 2, and in a few minutes, it’s shredded.
Yeah, I know, you can use a fork. But no more burnt fingers!
Oooh, ANOTHER bonus tip, I often make this recipe with my beloved rotisserie chickens when I’m short on time.
Never one to make more dishes to wash, in the same bowl, pour in some beans and corn, drained.
Black beans, kidney, pinto, refried (kidding, eww), charro, whatever you got.
Sometimes I’ll add in peas or frozen green beans if I need to use them up.
Heck, broccoli! Brussel sprouts! Ok, gone too far, huh?
Aaaand, the comfort. Sour cream, cream of’ (that’s what we call it down here, because you can use cream of chicken, cream of mushroom, cream of celery, cream of – you name it), and salsa.
Sometimes when I’m really ambitious I’ll add in shredded cheese. Oooh, my tummy is grumbling.
Pour that hot mess o’ comfort into a 9×13 glass Pyrex y’all and get out the crusts.
That’s right, I cook from scratch, and I ain’t too proud to use a refrigerated pie crust.
We’ve got things to do and people to see y’all!
Overlap them, and tuck the edges under so it doesn’t cook out and spill all over the oven floor.
(Oops, I may have forgotten to explain that step to a friend.)
Release some aggression, get your fork and poke some holes all over that sucker.
Then, just bake it covered to heat it up, probably 30-40 minutes, then uncovered to brown the crust, another 30 or so.
Love you people, ciao for now!
“T-T-Y-L” as my mama says!
~Peace, Love, and Pot Pies Y’all!
Southwest Chicken Pot Pie
Yield: serves 8-10
3 chicken breasts, cooked and shredded
15 oz kidney beans, drained
15 oz corn, drained
8 oz sour cream
10.5 oz cream of chicken soup
16 oz salsa
other frozen veggies, optional
2 - 9" pie crusts
1. Season chicken breasts with salt and pepper and bake in a covered dish at 350 degrees 30 or until juices run clear.
2. To shred, either shred with a fork or, place whole chicken breasts (warm or cold) in a stand mixer with the paddle attachment. Starting on low, let the mixer break up the chicken, may take 4 four minutes, or until desired consistency.
3. In a bowl, mix shredded chicken, beans, corn, sour cream, cream of chicken soup, and salsa. Stir. Other frozen veggies work great as well.
4. Lay pie crusts over the pie, overlapping if necessary. Fold the crust under itself around the edges to keep the filling from spilling over the edge.
5. Bake 40 minutes covered, to heat ingredients thoroughly, then 20-30 minutes uncovered to brown the pie crust.