Hand-Selected Recipes and Stories Straight to Your Inbox


Chicken-Green Chile Pot Pie in Puffy Tortilla Shells

Serves: 8
Hands On Time: 
Total Time: 


Blond Roux
4 tablespoons (1/2 stick) unsalted butter
6 tablespoons all-purpose flour

Pot Pie
1 (3-pound) chicken, cut into pieces
1 tablespoon plus 1 teaspoon salt
3 tablespoons butter
1 1/2 cups chopped carrots
1 cup chopped onions
1 cup chopped celery
2 jalapeños, stemmed and minced (remove some or all of the seeds and membranes for less heat)
1 tablespoon minced fresh thyme leaves
3/4 teaspoon minced garlic
2 cups heavy cream
1 cup sour cream
1 cup grated white American cheese
3 to 4 tablespoons Blond Roux (above)
2 cups frozen peas, thawed
8 (6-inch) flour tortillas, such as La Banderita
Vegetable oil for frying
1/2 cup roasted, peeled, stemmed and chopped jalapeños (remove some or all of the seeds and membranes for less heat) (or use canned Ortega)


To make the roux: Melt the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 or 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still lightly colored. Cook for 2 more minutes, stirring occasionally. Cool at least to room temperature before adding to hot liquids. (The roux stores well, tightly covered, in the refrigerator for up to 1 month.)

To make the pot pie: Place the chicken pieces and 1 tablespoon of the salt in a large pot, cover with water, and bring to a boil. Reduce the heat to maintain a simmer and cook just until the chicken is tender, about 30 minutes. Remove the chicken from the pot and cool slightly. Reserve 2 cups of the stock for the gravy. Remove and discard the skin and bones. Shred the meat and set aside.

Melt the butter in the pot over medium heat. Add the carrots, onions, celery, jalapeños, and remaining 1 teaspoon salt and cook, stirring frequently, for 5 to 7 minutes, until the onion is translucent. Add the thyme and garlic and cook for 1 minute. Add the reserved stock, cream, and sour cream. Bring to a boil and cook for 2 minutes. Stir in the cheese and cook until melted. Lower the heat to medium. Stir in 3 tablespoons of the roux, and simmer, stirring frequently, for 3 minutes. Stir in a little more roux if needed until the mixture reaches the desired thickness. Add the shredded chicken and the peas, lower the heat, and simmer for 3 minutes. Taste and adjust the seasonings as desired. Keep warm.

To make the puffy tortillas: Line a platter with paper towels. Heat 1 1/2 inches of oil in a Dutch oven or other large, heavy pot over high heat to 400 degrees. Add the tortillas, one at a time. Let each cook for about a minute, until puffed up and lightly browned, spooning oil over the top as they cook (do not flip).

Remove to the paper towel–lined platter to drain. Allow the oil to return to 400 degrees between each tortilla.

To serve, poke a hole in the top of each tortilla, ladle 1 to 1 1/2 cups of the chicken mixture into the hole and garnish with the roasted jalapeños.

Photo: Kate Williams

the southern
kitchen difference