Southwest Chicken Pies

Southwest Chicken Pies
From: Cuisine at Home

per serving: 535 cal; 30g fat; 40g carbs; 3g fiber; 25g protein.

For the Filling

• 1/2 cup each: diced red onion and red bell pepper
• 1/2 cup frozen corn
• 1/2 cup canned black beans; drained and rinsed
• 1 tbs minced fresh garlic
• 1 tbs ground cumin
• 1/2 tsp ground coriander
• 1 tbs veg oil
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 2 tbs flour
• 8 oz shredded rotisserie chicken
• 1 1/2 cups shredded pepper jack cheese; divided
• 1 tbs lime juice
• salt and pepper to taste

For the Crust:

• 3/4 cup all purpose flour
• 2/3 cup cornmeal
• 1 tbs minced jalapeno
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• minced zest of 1 lime
• 1 cup milk
• 1 egg
• 1/4 cup veg oil
• salsa or pico de gallo

Instructions

1. Preheat oven to 425 with a 6-cup giant-sized muffin pan or other 1 1/4 cup oven safe baking dishes inside.
2. Sweat onion, bell pepper, corn, beans, garlic, cumin, coriander in 1 tbs oil in large saute pan over medium heat, 5 min.
3. Combine broth and sour cream.
4. Whisk 2 tbs flour into vegetable mixture to coat, then whisk in sour cream mixture and cook until slightly thickened, about 5 minutes. Stir in chicken, 1 cup cheese, and lime juice; season with salt and pepper.
5. For crust: whisk together 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 tsp salt, and zest in bowl.
6. In a separate bowl, combine milk, egg and 1/4 cup oil; stir into cornmeal mixture.
7. Scoop 1/3 cup cornmeal batter into each well of hot pan; bake 5 minutes.
8. Scoop 1/2 cup filling into center of cornbread in each well; bake 20 minutes.
9. Sprinkle remaining 1/2 cup cheese evenly over tops of pies; bake until cheese melts, 5 minutes or more.
10. Let pies stand 5 min, then run a knife around edges to release. Serve with salsa.