Southwest-style Chicken Pot Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 cups all-purpose flour
• 1 cup cornmeal
• 1 1/2 teaspoons salt
• 1 1/4 cups butter
• 1/3 cup chilled shortening
• 1/2 cup ice water
• 2 teaspoons apple cider vinegar
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 2 boneless skinless chicken breasts, cut into 1/2 & # 8243, cubes
• 1/4 cup all-purpose flour
• 1 jalapeno, chopped
• 2 small carrots, diced
• 3 stalks celery, thinly sliced
• 1 cup broccoli floret
• 1 1/2 cups diced red potatoes
• 1 cup julienned bell pepper (any color, or a mix)
• 1 cup frozen corn
• 1 (28 ounce) can whole tomatoes
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 3 tablespoons chopped fresh cilantro

Recipe

• 1 to make the crust:.
• 2 in a food processor, pulse the flour, cornmeal, and salt a few times.
• 3 cut the butter and shortening into small cubes, add to the flour mixture, and pulse until the butter is broken up into pea-sized and smaller chunks.
• 4 stir together the vinegar and water, and add to the butter-flour mixture a tablespoon at a time, pulsing just until the dough comes together.
• 5 press into two disks – one larger (to line the pan), and the other smaller (for the top).
• 6 wrap in plastic wrap and refrigerate while you prepare the filling.
• 7 to make the filling:.
• 8 preheat the oven to 375°f.
• 9 heat a large stockpot over medium-high heat and add 1 tbsp olive oil.
• 10 stir in the garlic and onion and cook until the onion is translucent.
• 11 add the chicken, and cook, stirring, until the chicken is no longer pink.
• 12 transfer to a bowl and set aside.
• 13 wipe out the pan and return to medium-high heat.
• 14 add 2 tbsp olive oil and stir in the flour.
• 15 cook, stirring constantly, until it turns a nice golden-brown.
• 16 add the vegetables, tomatoes, and chicken broth and stir well.
• 17 stir in the salt, chile powder, and cumin and partially cover the pot.
• 18 cook for about 30 minutes, stirring occasionally.
• 19 meanwhile, roll out the larger dough disk, and press into a 2 1/2 quart casserole dish.
• 20 line the inside of the dough with foil, shiny side down, and bake for about 10 minutes.
• 21 remove the foil and set the dish aside.
• 22 roll the other disk of dough out to fit over the top of the casserole dish, and set aside.
• 23 when the filling has thickened and the chicken has cooked through, transfer to the dough-lined dish.
• 24 press the sheet of dough on top, and cut a few slits in it so steam can escape.
• 25 bake for about 30 minutes, or until the crust is nice and golden.