Hatch Chicken Pie with pi symbol on it


For the crust & glaze:
  • 12 oz shredded Red Butte Hatch Chile 
  • Prepared pie crusts (or your favorite recipe)
  • 1 egg 
  • 1 tbsp heavy cream 
  • Water 
For the filling:
  • 2-3 precooked seasoned chicken breasts, diced into small pieces ( I seasoned mine with a fajita seasoning before cooking) 
  • 1 tbsp vegetable oil 
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell pepper 
  • 1/4 cup chopped celery 
  • 1 tbsp minced garlic 
  • 1/2 tsp fajita seasoning 
  • 1/2 tsp cumin 
  • 1/2 garlic powder 
  • 1/2 tsp onion powder 
  • 1/4 tsp salt 
  • 1/4 tsp pepper 
  • A few dashes of hot sauce 
  • 2 tbsp chicken broth 
  • 1/2 cup defrosted frozen corn 
  • 1/2 cup canned black beans 
  • 1/2 cup chopped canned tomatoes 
  • 2  tbsp canned roasted green chiles 
  • 1/4 cup heavy cream 


For the filling:

Preheat oven to 425. In a sauté pan heat 1 tbs vegetable oil over medium heat. Add onions, bell pepper and celery. Sprinkle with salt and pepper and let cook for 5 min. Turn down heat to medium low and add garlic, seasoning, and chicken broth. Let cook until vegetables are tender. Mix in corn, black beans, tomatoes, green chiles, and heavy cream. Cook mixture until cream is reduced and mixture has cooled. Add shredded cheese and chicken to mixture until well combined. 

To assemble pies: 

Mix egg, cream and 1 Tbs of water in a bowl until well combined and set aside. Cut crusts into 6 inch circles, add 1/2 cup pie filling to one side of crust spread out lightly, leaving 1 1/2 inch border. With a pastry brush lightly brush all along the whole circle of the crust. Fold crust in half and pinch crust together to make sure the crust is well sealed. Make a few slits in top using knife and brush evenly with a light coating of egg wash all over. Bake at 425 until crust is golden brown in color. Serve with, salsa and sour cream.