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Southwestern Chicken Pie With Cheddar-Spoon-Bread Crust

Ingredients

The pie:

  • 2 tablespoons olive oil
  • 2 ½ pounds boneless skinless chicken thighs, cut in 1-inch cubes
  • 2 ½ teaspoons kosher salt
  • Freshly ground pepper to taste
  • 2 medium onions, peeled and diced
  • 3 cups carrots, cut into 1/4-inch dice
  • 3 ribs celery, diced
  • 2 jalapeno peppers, seeded and minced
  • 3 cups chicken broth, homemade or low-sodium canned
  • 8 cups shiitake mushrooms in 1-inch pieces
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour

The crust:

  • 3 cups water
  • 2 ½ teaspoons kosher salt
  • 1 ½ cups yellow cornmeal
  • 3 tablespoons unsalted butter
  • 3 eggs, separated
  • 1 cup milk
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon freshly ground pepper
  • ½ cup grated Cheddar cheese
  • 2 large scallions, thinly sliced
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      691 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 55 grams protein; 300 milligrams cholesterol; 3177 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
  2. Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
  3. Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.

1 hour 30 minutes

Dining and Cooking