Channel: Food Network

Category: Howto & Style

Tags: dinner partytex-mex chicken pot piecomfort foodcomfort food classicdinner for kidsthe pioneer womantex mex recipesdinner recipechicken pot piefamily dinnershredded chickenhome cookingfarm cookingparty cookingfood network recipeseasy recipefood networkcooking at homecheffoodcozy recipestex mexcomfort food recipesfresh cornkid friendly mealsfamily mealsranch cookingchile pepperschicken pot pie recipesree drummond

Description: Ree mixes three kinds of chile peppers with fresh corn and shredded chicken for this spiced up take on a comfort food classic! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: discoverypl.us/2NeKVgd. Get the recipe ▶ foodtv.com/3jV6G1G Subscribe to Food Network ▶ foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tex-Mex Chicken Pot Pie RECIPE COURTESY OF REE DRUMMOND Level: Intermediate Total: 2 hr 5 min (includes chilling and cooling time) Active: 1 hr 5 min Yield: 4 to 6 servings Ingredients 4 tablespoons salted butter 2 jalapeño peppers, stemmed, seeded and diced 2 poblano peppers, stemmed, seeded and diced 2 corncobs, kernels removed 1 large yellow onion, diced Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour, plus more for dusting 2 cups chicken broth 1 cup heavy cream 1/4 cup chopped fresh cilantro 2 canned chipotle peppers, chopped 3 cups shredded rotisserie chicken 1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust All-purpose flour, for dusting 1 large egg, beaten 1/2 cup grated pepper jack cheese Perfect Pie Crust: 3 cups all-purpose flour 1 teaspoon kosher salt 3/4 cup (1 1/2 sticks) salted butter, cut into small pieces 3/4 cup vegetable shortening, cut into small pieces 1 large egg 1 tablespoon distilled white vinegar 5 tablespoons cold water, or more as needed Directions Preheat the oven to 400 degrees F. Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes. Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine. Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so. Perfect Pie Crust: Yield: 2 pie crusts Combine the flour, salt, butter and shortening in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add the cold water. Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture. Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: foodtv.com/FNKApp ▶ WEBSITE: foodnetwork.com ▶ FULL EPISODES: watch.foodnetwork.com ▶ FACEBOOK: facebook.com/FoodNetwork ▶ INSTAGRAM: instagram.com/FoodNetwork ▶ TWITTER: twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #TexMexChickenPotPie Ree Drummond's Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network youtube.com/watch?v=-HrzsvpDi54