Chipotle Chicken

This is the second Mexican inspired pie in a couple of weeks, and I guess it's because Mexican food often is made to be placed inside some sort of wrapper - a tortilla, taco, tamales etc. Mexican food is also delicious, so should be available in a pie.

This is a spicy chipotle chicken pie, with a few veges thrown in. It was pretty amazing, and tasted even better than I'd hoped.

I used supermarket pastry again, because I needed this pie in a hurry. Cut out around the upside down tin to get the lining, leaving a bit of overhang - you should be able to get one small pie out of a single sheet of pastry. Then do the same again, but cut close to the tin to get your lid. Easy as pie...

For the filling for two small pies:

1 diced chicken breast (make it quite big pieces)

1 diced carrot (smaller pieces)

half a tin of sweetcorn kernels

1/2 onion diced

2 rashers of bacon diced

tinned chipotle peppers, or tinned adobo sauce (if you can't find either, blend up some jalapenos and tinned tomatoes and simmer to thicken it into a salsa)

chicken stock

sour cream or cream cheese

garlic

Fry the garlic and onion in a saucepan with some oil until the onion is soft. 

Add the chicken and brown, then add the bacon and cook through. 

Stir in about three to four tablespoons of the chipotle (you might need to blend the chillies up if they are whole) or adobo sauce, then pour in about the same amount of chicken stock. Stir it up until mixed, then simmer for 10 minutes. 

Add the carrot and corn and cook for another five minutes.  By now the sauce should be thickening up a bit, so stir in a couple of tablespoons of sour cream or cream cheese, then let it thicken up again slightly. If it's not thickening you can always stir in a little cornflour.

Place it all into the lined pie tin and back at 200 degrees celcius for 25 minutes, or until the pastry looks nice and golden.

Next week I might look at doing a sweet pie.