Chicken & Green Chile Potato Pie
Fall is such a cool time of the year.
(I promise you, there was no pun intended in that opening line. An accidental bad habit of mine.)
Fall always sneaks up on me. Just when I finally settle into summer’s no-schedule-swimsuit-mode, it’s time to give it up for sweaters and an extra blanket. School supplies must be purchased and schedules begin to materialize no matter how much I resist. And yet, by the time that first chilly night hits, pulling out those extra blankets always feels pretty good.
This is when I must make pie.
There’s something really comforting about finally turning that oven back on, mixing up my apples or pumpkin or sweet potatoes and smelling those distinct fall flavors. Berry pies are fantastic in the summertime, but nothing beats the comfort of a warm, autumn pie.
Fall pies also make much better savory pies, which is why I knew exactly what I’d be making when I picked up several packages of Simply Potatoes at the store last week. The sliced potatoes are a staple on my weekly grocery list but the sweet potatoes hadn’t been purchased in some time. But fall is here, so in my cart they went.
My original plan was to make two pies, one sweet and one savory. The sliced potatoes would be savory, the sweet would be, well, for the sweet. I made the savory first and we loved it so much that I decided to make it again, this time topping it with the sweet potatoes mixed with some chipotle peppers for a little smoky heat. This was dinner for four nights. Happy, happy family!
Chicken and Green Chile Potato Pie
If topping with sweet potatoes, omit the cheese and simply mix in some chipotle peppers and a small amount of sauce from a can of chipotle peppers in adobo sauce (found in the international aisle of your grocery store) into one package of Simply Potatoes sweet potatoes. Start with one pepper and a tablespoon of sauce; add more to taste (I added one pepper and three tablespoons of sauce). Halfway through cooking your pie, spoon potatoes over the top and gently spread.
Makes two pies.
1 package unbaked pie shells (2 pie shells total)
1-2 cups cooked, shredded chicken (rotisserie works great for this)
2 poblano peppers, roasted, peeled and chopped (or 2-3 cans green chiles)
3/4 cup heavy cream
1/2 cup whole milk
5 eggs (four whole eggs and one yolk, discard egg white from fifth egg)
2 cups shredded mexican-blend cheese
1 package Simply Potatoes sliced potatoes
1 t kosher salt
1/2 t freshly ground black pepper
Preheat oven to 350 F. Unroll pie crust and press into pie pan. Generously prick bottom of crust, then parbake crust for eight minutes.
Meanwhile, bring a large pot of water to a strong simmer, then add sliced potatoes and cook for two minutes. Remove potatoes with slotted spoon and drain on paper towels.
Thoroughly mix together cream, milk and eggs in medium bowl. Add chiles and puree with a hand blender (you can also use a blender or food processor for this step). Stir in salt and pepper, then gently add potatoes.
Sprinkle 1/2 cup cheese over bottom of pie crust, then top with shredded chicken. Carefully add in potato mixture. Top with remaining cheese and bake for approximately 50 minutes, until custard is set, potatoes are cooked through and top of pie is golden brown.