Active Ashley's Kitchen

If you like pot pie, I highly suggest you try this variation. The poblano pepper, pepper jack cheese, and spices add just enough to make this dish stand out. If you want to intensify the spice feel free to add jalapeno or chipotle peppers.

Ingredients:

2 small or 1 large boneless skinless chicken breast diced

2 bell peppers diced

1 onion diced

1 poblano pepper diced

1 can corn with poblano and bell peppers drained

1 cup half and half or plain nonfat Greek yogurt

2 tablespoons spicy ranch or chili lime seasoning

6 slices pepper jack cheese

1/2 cup shredded cheese (pepper jack or Mexican blend)

2 refrigerated pie crusts

1 egg beaten

1-2 tablespoons fresh cilantro

salt and pepper

1 tablespoon olive oil (I used a Mesquite habanero infused olive oil)

1/4 cup all purpose flour

Directions:

1. Take pie crusts out of the refrigerator so they can warm to room temperature before you un-roll it.
2. If baking immediately pre-heat the oven to 400.
3. Heat a nonstick pan to medium heat. Add 1 tablespoon olive oil. I used a mesquite habanero infused olive oil.
4. Add the chicken to the pan. Sprinkle with salt and pepper and 1 tablespoon spicy ranch seasoning. Cook for 5 minutes stirring frequently.
5. Add the peppers, onion, and corn mixture to the pan. Add remaining tablespoon of spicy ranch seasoning. Continue to cook for 5 minutes.
6. Sprinkle the flour over the filling and mix it in.
7. Add the half and half (or yogurt) and reduce heat to low. Stir to combine.
8. Roll out the pie crust in the base of a pie plate.
9. Place 3 slices of pepper jack cheese over the crust.
10. Pour the filling over the crust.
11. Sprinkle cilantro over the filling.
12. Place remaining 3 slices of pepper jack cheese over the filling.
13. Roll out the top crust and crinkle the seams together.
14. Use a knife to slice a few vents.
15. Use a pastry brush to coat the top pie crust with the egg wash.
16. Sprinkle the shredded cheese over the pie crust.
17. Cover with aluminum foil.
18. If baking immediately bake for 30 minutes with aluminum foil
19. Remove foil and bake for 5 more minutes.
20. If refrigerating and then baking then bake the pie for 45-50 minutes before removing the aluminum foil.
21. Let the pie rest for 5 minutes before slicing.
22. Enjoy!