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Southwestern Chicken Pot Pie with Jalapeno Cornbread Topping (Food Network Kitchens) Recipe

Southwestern Chicken Pot Pie with Jalapeno Cornbread Topping (Food Network Kitchens) Recipe

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Southwestern Chicken Pot Pie with Jalapeno Cornbread Topping (Food Network Kitchens)

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Ingredients:

Serving

4 large boneless skinless chicken thighs (about 1 1/2 lb), trimmed , cut into 1-inch pieces
1 small butternut squash (about 1 lb) peeled, seeded and cut into 1-inch pieces (about 3 cups)
10 to12 medium white mushrooms, halved (about 6 oz)
4 cups low-sodium chicken broth
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 tbsp chili powder
kosher salt and freshly ground pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
fine salt
2/3 cup buttermilk
1 large egg
2 tbsp minced jalapeno
1 tbsp vegetable oil

Directions:

1. To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth. Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes. Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish. Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
2. Melt the butter in a large saucepan over medium-high heat. Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes. Whisk in the reduced broth and bring to a simmer. Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper . Pour the sauce over chicken and vegetables. (The recipe can be made up to 2 days ahead at this point. Keep covered in the refrigerator and bring to room temperature before continuing.)
3. To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt. In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Drop large spoonfuls of batter, over the chicken to cover. Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes. Serve.
Calories: 675
Total Fat: 27 grams
Saturated Fat: 11 grams
Total Carbohydrates: 63 grams
Protein: 49 grams
Sodium: 951 milligrams
Cholesterol: 227 milligrams
Fiber: 6 grams

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4928.88 Kcal (20636 kJ)
Calories from fat	3475.53 Kcal
		% Daily Value*
Total Fat	386.17g	594%
Cholesterol	1039.65mg	347%
Sodium	1539.54mg	64%
Potassium	5517.02mg	117%
Total Carbs	262.33g	87%
Sugars	24.39g	98%
Dietary Fiber	28.62g	114%
Protein	131.49g	263%
Vitamin C	113.1mg	189%
Vitamin A	5.3mg	175%
Iron	15.4mg	86%
Calcium	825.9mg	83%

Amount Per 100 g
Calories	173.39 Kcal (726 kJ)
Calories from fat	122.26 Kcal
		% Daily Value*
Total Fat	13.58g	594%
Cholesterol	36.57mg	347%
Sodium	54.16mg	64%
Potassium	194.08mg	117%
Total Carbs	9.23g	87%
Sugars	0.86g	98%
Dietary Fiber	1.01g	114%
Protein	4.63g	263%
Vitamin C	4mg	189%
Vitamin A	0.2mg	175%
Iron	0.5mg	86%
Calcium	29.1mg	83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

130

Points
138

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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