Southwestern Potpie

This is one of my favorite dishes. I can easily eat this four days in a row without complaining - I love the flavor and texture combination.

Originally when I found this recipe, it called for a cornmeal crust that you would mix and roll out. I don't do that. So I subbed a box of jiffy corn muffin mix, and I like that even better.

First, melt the butter over medium high heat then add the green onions and carrots and chili powder. You'll think it's too much chili powder, but don't worry, it's not.



Saute the vegetables, stirring ocassionally, until slightly softened, about 5 minutes. Add the flour and keep stirring.



Stir well. When you're done, you shouldn't see much white flour - it should be incorporated into the vegetables and stick well, turning orange.



Add the chicken broth and stir well. It should get fairly thick right away. Then add the milk and stir constantly until the mixture thickens and comes to a boil, about 2-3 minutes. Stir in chicken, black beans, corn and salt. (This is another great dish to use when you have cooked, cubed chicken in the freezer!)



Transfer this filling to either a 9x13 or a 3-quart dish. I use a 3-qt. oval corningware dish, because the topping fits over it exactly.



Bake for about 20 minutes until the filling is bubbly. This is an important step - if the filling is not hot when the cornbread is spread on it, the bottom of the cornbread won't cook properly. Believe me, you don't want that!

While the filling is in the oven, prepare the topping - add egg and milk to the cornbread mix and stir just until mixed. Take the filling out and spread the topping over the filling.



Bake for an additional 20 minutes or until the top is golden brown and the filling is bubbly around the topping.



Today's tip: If you like to make meals ahead and freeze them, the filling of this potpie freezes very well. After it is cooked and cooled, spoon into a large ziploc freezer bag and freeze. Thaw before using. If you are using this "cold" you may need to bake it for 30 minutes initially instead of the 20. Just watch for it to be nice and bubbly. Prepare the topping as the filling is in the oven.

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Southwestern Potpie

1 bunch green onions (5-6), sliced
2 carrots, peeled, halved then sliced, or 1 1/2 cups sliced baby carrots
2 tsp. chili powder
3 Tbsp. butter
3 Tbsp. flour
1 cup chicken broth
1 1/2 cups milk
2 cups cooked, diced chicken
1 15 oz. can black beans, rinsed and drained
1 15 oz. can corn, drained
1/4 tsp. salt
1 8.5 oz. box jiffy cornbread mix
1/3 cup milk
1 egg

Melt the butter over medium high heat. Saute green onions and carrots and chili powder, stirring ocassionally, until slightly softened, about 5 minutes.

Add the flour cook for 1 minute, stirring constantly. Add the chicken broth and stir well. Add the milk and stir constantly until the mixture thickens and comes to a boil, about 2-3 minutes. Stir in chicken, black beans, corn and salt.

Transfer the filling to either a 9x13 or a 3-quart dish. Bake at 350 for about 20 minutes until the filling is bubbly.

Meantime, add egg and milk to the cornbread mix and stir just until mixed. Remove the filling and spread the topping over the filling. Bake for an additional 20 minutes or until the top is golden brown and the filling is bubbly around the topping.

Serves 6-8.