DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE

This Dutch Oven Southwestern Chicken Pot Pie is a flavorful twist on the classic comfort food, with a zesty southwestern flair. Tender chicken, mixed with a creamy filling of vegetables and a spicy kick from green chilies, is nestled under a golden, flaky crust. The hearty filling is infused with the flavors of cumin, chili powder, and a touch of lime, making each bite comforting yet exciting. Cooking it in a Dutch oven ensures an even, perfect bake, while the thickened sauce ensures that every spoonful is rich and satisfying. This savory pie is perfect for family dinners or casual gatherings, offering a warm and delicious dish with a bit of southwestern heat.

Ingredients
For the Filling:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen corn
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon lime juice
• 1/2 cup shredded cheddar cheese (optional)

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1/4 cup ice water (more if needed)

Instructions

1. Prepare the Filling: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened. Add the diced bell pepper, corn, and green chilies, and cook for another 2-3 minutes.
2. Add the Spices and Chicken: Stir in the cumin, chili powder, paprika, salt, and pepper. Add the shredded chicken and cook for an additional minute, stirring to combine.
3. Make the Sauce: Sprinkle the flour over the chicken mixture and stir well to coat. Gradually pour in the chicken broth while stirring, then add the heavy cream. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens. Stir in the lime juice and shredded cheddar cheese, if using. Taste and adjust seasoning as needed. Remove the filling from the Dutch oven and set it aside.
4. Prepare the Crust: In a large mixing bowl, combine the flour and salt. Add the chilled butter and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Assemble the Pot Pie: Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a circle that will cover the top of your Dutch oven. Return the chicken filling to the Dutch oven, then place the rolled-out dough on top, trimming any excess. Pinch the edges of the dough to seal it around the pot, and make a few slits on top to allow steam to escape.
6. Bake: Place the Dutch oven in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
7. Serve: Let the pot pie cool for a few minutes before serving. Enjoy the creamy, flavorful filling with a crisp, buttery crust for a comforting southwestern-inspired twist on a classic dish.

This Dutch Oven Southwestern Chicken Pot Pie is the perfect way to elevate the traditional pot pie, with bold flavors and a satisfying combination of textures. The rich, creamy filling and flaky crust make this a meal everyone will love!