Wednesday, October 20, 2010

Chicken Pot Pie - Gone Latino

The other night, I tried something new that I had read about. It's basically a chicken pot pie, but I found it much easier to make. I cooked a chicken the day before in the slow cooker, deboned it and broke it into pieces. I stored that in the fridge all ready to go for the next day, and started some black beans soaking with a little vinegar. I saved the broth, and in the morning I put them in the slow cooker. In the evening, I put some carrots, celery, and zuchini into the food processor. Then saute these veggies with some onion, garlic, cumin, salt, chili powder, oregano or whatever seasonings you want. Add some frozen corn in too.
Now grease the pan, and put the chicken pieces on the bottom, then a bunch of black beans without the cooking water, and put the veggies on top.
Finally, you make the crust to put on top. Use:
1/2 c flour and 1/2 c masa harina
1 T sucanat/brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/4 c of whatever oil you like to use (if butter or coconut, melt)
1 T vinegar plus unsweetened almond milk/rice milk to make a cup (or buttermilk instead)
Mix together the wet ingredients, mix together the dry ingredients, pour the wet ingredients into the dry ingredients and mix until smooth. Pour over the top and bake at 375 until browned.

1 comment:

  1. I have also tried it now with ground beef and potatoes instead of chicken and beans, very good as well. Reminds me of empanadas.


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