I can’t think of a double-crust pot pie that isn’t met with enthusiasm. The tender, flaky crust paired with a rich, creamy sauce and chunks of poultry or meat is unmatched. This time of year certainly gets me thinking about pot pies, shepherd’s pie, and casseroles. Most are, conveniently, one-dish-meals.
In my effort to avoid prepackaged products, I often overlook some of the items in the market that are worth exploring. When making a casserole with French-fried onions, I enjoy making them from scratch, but those familiar ones in the red and white can are so good, and very accommodating. As I began to think what I would make with leftover chicken breasts, corn, and mushrooms, a pot pie came to mind.
I recalled a product I had seen similar to the French-fried onions, but it was made with green chile rather than onion. Green chile with chicken is one of my favorite flavor profiles. Why not create a pot pie using a bottom crust, but topping it with French-fried green chile?
The combination of crust, filling, and topping pulls from all the seasonal favorites, making this recipe a hybrid of sorts.
I fortified the saucy béchamel (white sauce) with extra green chiles to add spice and flavor to the chicken, corn, and mushrooms I had left over from earlier in the week. You can interchange veggies and/or meats to develop a recipe specific to your needs, but be sure to top it off with a generous sprinkling of French-fried green chiles.
Enjoy food made fresh!
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