Sonoran Cornbread Topped Kickin' Chicken Pot Pie with Honey Habanera Drizzle

Chicken, onion, celery, peppers, corn, tomatoes, onion, jalapeno and a flour-thickened sauce form the base for this pot pie.

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Ingredients:

• Pot Pie:
• 2 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1/4 cup celery, chopped
• 1/2 cup red bell pepper, stemmed, seeded, ribs removed, chopped
• 2 Tbsp jalapeno chile, stemmed, seeded, ribs removed, chopped
• 2 garlic cloves, minced
• 3 Tbsp flour
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 1/2 cup chicken broth
• 1 cooked rotisserie chicken, skinned, boned and chopped into pieces approx. 3/4-inch (2 1/2 to 3 cup) or use equal amount of cooked chicken
• 1 - 15.25 oz. can whole kernel corn, drained
• 1 - 14 1/2 oz. can diced tomatoes, drained
• 1/2 tsp ground cumin
• 1 tsp chili powder
• Cornbread Topping:
• 1 - 6 oz. pkg. Mexican style cornbread mix
• 2/3 cup milk
• 1 egg
• 1/2 cup finely shredded 4-cheese Mexican blend
• Honey Habanero Drizzle Sauce:
• 2 habanero chilies, stemmed, seeded, ribs removed, coarsely chopped
• 1 large garlic clove, coarsely chopped
• 1/4 cup extra virgin olive oil
• 1 tsp honey
• 1 tsp lime juice
• 2 tsp mayonnaise
• Garnish:  1 Tbsp cilantro, chopped

Method

Pot Pie: Heat olive oil in a 10-inch cast-iron skillet. Saute onion, celery, red bell pepper, jalapeno chilies, and minced garlic in hot oil for several minutes until tender. Sprinkle with flour, salt and pepper and continue to saute for several minutes. Stir in chicken broth and bring to a boil. Simmer for several minutes until thickened. Add chicken pieces, corn, diced tomatoes, cumin and chili powder; simmer for a minute or two. Heat oven to 400? F. Cornbread Topping: In a large mixing bowl, combine cornbread mix, milk and egg. Stir until combined. Stir in shredded cheese. Spoon in a 3-inch ribbon or border around edges of chicken mixture, leaving center open. Bake in 400 oven for 25 minutes until golden brown. Honey Habanera Drizzle: Just before serving, place habanera chilies and garlic in a blender or food processor and blend or process until finely crushed. Add olive oil and continue to blend until smooth. Add honey, lime juice and mayonnaise and continue to blend until mixture is smooth. Drizzle mixture over top of pot pie and sprinkle with chopped cilantro.

Notes: A Mexican twist on pot pie.

Number of servings: Makes 5 servings.

Submitted By: p.a.harmon
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