This was an experiment I decided to try out. My husband LOVES chicken pot pie and I decided to make it for him one day. But I decided to use leftover Chicken Chili instead of cooking an whole new chicken to shred. So I made a spicy, Mexican themed version of pot pie that went over extremely well. If you want to do it my way, make the Chicken Chili a day or two ahead of time (recipe here) and then make this with the leftovers.
5 tablespoons unsalted butter
2 tablespoons cooking oil, vegetable or canola
1/2 yellow onion, diced
1 red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 tablespoon each of salt and pepper
1/3 cup flour
2 1/2 cups chicken stock
1 packet taco seasoning
2 tablespoons chili powder
1 tablespoon each of garlic powder, onion powder
1/2 tablespoon each of paprika and oregano
1 1/2 pounds shredded chicken (or leftover chicken chili)
1/4 cup whole milk
1 double pie crust
1) Preheat oven to 400 degrees.
2) In a large pot, or dutch oven, add oil and heat over medium heat. Once hot, add onion, pepper, garlic and jalapeño. Stir and add salt and pepper. Cook until softened slightly, about 5 minutes.
3) Add butter, stir until melted. Add flour and stir until well combined and no raw flour is showing.
4) Add chicken stock, taco seasoning, chili, onion and garlic powders, paprika and oregano. Bring everything to a boil and then lower back to medium heat and simmer for 10 minutes.
5) Add chicken and milk and continue simmering for another 10 minutes.
6) While simmering, roll out first piece of pie dough into 3 ramekins. I took any little pieces and pressed them into the sides to cover the bottom. Any leftovers will make a lattice type covering.
7) Fill the ramekins and top with pieces of leftover dough crisscrossed.