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Poblano Pot Pie

April 23, 2014

This is a hybrid of Jim and mine’s homeland cuisines: Midwest style hot dish with New Mexican flare of roasted poblano chile. And it’s out of my favorite cook book, so I knew it was going to be good. This isn’t the traditional pot pie. I would describe it more of pot pie filling with biscuits baked on top.

Poblano Pot Pie

Difficulty: Medium
Prep Time: 60 min
Cook Time: 25 min
Total Time: 85 min
Yield: 4 large servings
Taste: Good


1/2 cup milk
1 egg
1 1/2 cup flour, plus extra for kneading
2 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
6 tbs cold unsalted butter, cut into 12 pieces

3 large poblano peppers
1 tbs unsalted or vegetable oil
1 small onion, chopped in 1/4-inch dice
1/4 cup flour
2 cup milk
3/4 lbs (about 2 cups) boneless skinless chicken breasts or ham cut into 1-inch squares
2 carrots, cut into small pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp fresh thyme or 1/4 tsp dried thyme
1 cup frozen peas
1/2 cup cilantro, chopped

1) Preheat oven to 425 degrees F.

2) Whisk milk and egg together in a small bowl.

3) Combine the flour, baking powder, sugar, and salt in a food processor and pulse four times to mix.

4) Add butter and pulse eight times. With the motor running, slowly pour the milk-egg mixture through the feed tube and mix for about 4 seconds until the dough comes together into a sticky-looking mass; do not over mix.

5) Pulse as necessary until all the flour is moistened. Turn the dough onto a heavily floured surface. Dust the dough with flour. Knead gently 5 times (use additional flour as necessary to prevent sticking).

6) Form the dough into a 9-inch round and cut into four 1- to 3-inch biscuits.

7) Roast peppers in a grill or in a broiler until blistered and blackened all over. Remove from heat and let cool.

8) Peel the blackened skin off the peppers and pull out the seeds, membrane, and stem. Rinse the blackened skin.

9) Cut into 1/4-inch pieces.

10) Melt the butter or olive oil in a large sauce pan over medium heat. Add the peppers and onion and cook, stirring frequently for about 6 minutes until they begin to brown.

11) Add the flour and stir thoroughly. Add half the milk and whisk constantly until the mixture thickens. Add the remaining milk and whisk until the mixture boils.

12) Add the remaining milk and whisk until the mixture boils. Add the chicken, carrots, salt, pepper, and thyme and stir well.

13) Decrease the heat to medium-low and simmer for 10 minutes.

14) Taste and add salt if necessary. Add the peas and cilantro and stir well. Scoop the mixture into an 8×8-inch baking dish, spreading it out evenly.

15) Lay the biscuits on top in a single layer.

16) Set the baking dish on a baking sheet. Bake for 17-25 minutes, until the biscuits are browned. Serve while still hot.

Poblano 2

Source: The Marshal Field’s Cookbook, page 120. Recipe by Rick Bayless.


From → Bread, Main Dish

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