Chicken Fajita Pot Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Steps:

• Heat oven to 400°F In large skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
• In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole.
• Bake uncovered about 30 minutes or until light golden brown.

Steps:

• Heat the oil in a large, lidded, heavy-based saucepan over a medium heat and fry the chorizo for 4 mins to release the oils and brown it a little. Remove to a plate using a slotted spoon and set aside. Fry the chicken for 5-6 mins until browned but not cooked all the way through. You may need to do this in batches. Remove with the slotted spoon and set aside with the chorizo.
• Add the onions and peppers to the pan and cook, stirring often for 6-8 mins until softened and starting to lightly brown. Use a wooden spoon to scrape up any caramelised bits on the bottom and mix them in. Stir in the fajita seasoning and cook for 30 seconds before returning the chorizo and chicken to the pan.
• Season with salt and freshly ground black pepper and give everything a good stir. Tip in the pinto beans and potatoes, stir to coat well, then pour in the stock, topping up with water if it doesn't cover the chicken and veg. Bring to a simmer, reduce the heat a little and put the lid on. Simmer gently for 10 mins. Give everything a stir, then sit the corn on the cobs on top.
• Return the lid to the pan and cook for a further 15 mins. Serve in large bowls, each topped with a spoonful of soured cream and a scattering of chopped parsley, if you like.

Steps:

• Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
• Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
• Spread chicken mixture onto prepared pan.
• Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
• Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Steps:

• Preheat oven to 350.
• Cook chicken according to package direstions.
• Remove chicken from heat.
• Mix beans and queso with chicken.
• Pour chicken mixture into pie shell.
• Top with crushed tortilla chips.
• Bake for 30 minuets.

Steps:

• Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
• In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
• Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.