I am so excited to be part of this fantastic event hosted by my friend Heather a.k.a. girlichef; the cookbook in the Spotlight is The New Southwest by Meagan Miccozi. There are a total of three events or you know, three weeks. For the first event girlichef chose Mushroom + Leek Migas for everyone to make. Let's be frank it was a recipe I was not so sure but let me tell you...it was absolutely amazing. Yes, it was so good that I made it again for breakfast last Sunday. Now let's talk about this week; The New Southwest is an absolutely beautiful cookbook and it is loaded with dishes I want to try. So what did I choose for this week's bloggers choice?! Yes I know - you know it says so in the title; Chicken Tinga Potpie on page 159. Flavorful chicken underneath a sheet of deliciously flaky crust; oh yes. Potpie is something I rarely - as in maybe once every couple of years - make and It is a dish that Ron loves. So it is perfect, right?! Potpie with a twist from The New Southwest :)
Let me tell you, this dish was just as good as the Mushroom + Leek Migas and an absolute hit in our house. Both girls claimed that they only liked the crust, but strangely enough Mia Rose took seconds and Alena's plate was cleaned; plus they took the rest for lunch to school and the thermoses came back empty. Hmmmmmmm...it is a sure sign that they loved this dish just as much as Ron and I did :)
Here it is...
Chicken Tinga Potpie - pge 159 The New Southwest by Meagan Micozzi
my adaptions are listed at the end underneath the recipe ^^^
For the crust:
To prepare the chicken, place chicken, stock, bay leaves, and 2 cups water in a large heavy-bottomed stockpot or Dutch oven and bring to a boil (be sure to select a vessel that allows the liquid to cover the chicken completely). Reduce to a simmer and cook for approximately 20 minutes or until the chicken is cooked through and fork-tender. Drain and cube the chicken into 2-inch pieces once cool enough to handle.
To prepare the sauce, heat olive oil in a large, heavy bottomed pan over medium heat, add onions and bell pepper and sauté for 10 minutes. Add tomatillo and tomato pieces and stock for an additional 10 minutes. Lower heat to a simmer. Add the garlic, thyme, marjoram, salt, and black pepper and simmer for 10 final minutes. Stir cooked chicken pieces into the sauce and pour into a 9x13 inch baking pan.
Once you are ready to bake your potpie, preheat the oven to 400F. Use a well-floured rolling pin to roll the dough out into an oblong shape with a thickness of approximately 1/4 inch. I recommend rolling the dough out on a piece of parchment paper which you can then invert and carefully drape over the top of your filled baking pan, peeling away and discarding the paper once the dough is in place. Don't worry if your dough hangs of the edges of your pan in spots. Brush the surface of the dough with the beaten egg and lightly prick it several times with a fork to allow steam to vent.
Place your assembled pie onto a baking sheet and bake for approximately 45 minutes, or until the crust is golden brown at the edges and the filling is bubbling. Remove and serve immediately.
YIELD: approximately 4 servings
^^^ to make dairy free use vegan "butter" instead of butter; my preferred brand is Earth Balance
^^^ I used 2 tsp dried Herbs de Provence in lieu of the fresh thyme and marjoram
Let me tell you, this dish was just as good as the Mushroom + Leek Migas and an absolute hit in our house. Both girls claimed that they only liked the crust, but strangely enough Mia Rose took seconds and Alena's plate was cleaned; plus they took the rest for lunch to school and the thermoses came back empty. Hmmmmmmm...it is a sure sign that they loved this dish just as much as Ron and I did :)
Here it is...
Chicken Tinga Potpie - pge 159 The New Southwest by Meagan Micozzi
my adaptions are listed at the end underneath the recipe ^^^
For the crust:
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cups unsalted butter, chilled and cubed
- 3 tablespoons cold water
- 1 large egg, lightly beaten
- For the filing:
- 2 pounds boneless, skinless chicken breasts
- 2 cups chicken stock
- 2 bay leaves
- 3 tablespoons extra virgin olive oil
- 1 cup diced green bell pepper
- 1 cup chopped tomatillos
- 3 cups chopped plum (Roma) tomatoes
- 2 teaspoons minced fresh garlic
- 2 teaspoons fresh thyme
- 2 teaspoons fresh marjoram
- 1-1/2 teaspoons salt, plus more for seasoning to taste if necessary
- 1-1/2 teaspoons black pepper, plus more for seasoning to taste if necessary
To prepare the chicken, place chicken, stock, bay leaves, and 2 cups water in a large heavy-bottomed stockpot or Dutch oven and bring to a boil (be sure to select a vessel that allows the liquid to cover the chicken completely). Reduce to a simmer and cook for approximately 20 minutes or until the chicken is cooked through and fork-tender. Drain and cube the chicken into 2-inch pieces once cool enough to handle.
To prepare the sauce, heat olive oil in a large, heavy bottomed pan over medium heat, add onions and bell pepper and sauté for 10 minutes. Add tomatillo and tomato pieces and stock for an additional 10 minutes. Lower heat to a simmer. Add the garlic, thyme, marjoram, salt, and black pepper and simmer for 10 final minutes. Stir cooked chicken pieces into the sauce and pour into a 9x13 inch baking pan.
Once you are ready to bake your potpie, preheat the oven to 400F. Use a well-floured rolling pin to roll the dough out into an oblong shape with a thickness of approximately 1/4 inch. I recommend rolling the dough out on a piece of parchment paper which you can then invert and carefully drape over the top of your filled baking pan, peeling away and discarding the paper once the dough is in place. Don't worry if your dough hangs of the edges of your pan in spots. Brush the surface of the dough with the beaten egg and lightly prick it several times with a fork to allow steam to vent.
Place your assembled pie onto a baking sheet and bake for approximately 45 minutes, or until the crust is golden brown at the edges and the filling is bubbling. Remove and serve immediately.
YIELD: approximately 4 servings
^^^ to make dairy free use vegan "butter" instead of butter; my preferred brand is Earth Balance
^^^ I used 2 tsp dried Herbs de Provence in lieu of the fresh thyme and marjoram
Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight. All opinions are my own and no monetary value was exchanged.
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