American Pie Council

2019 Amateur Entry


Southern Spicy Chicken Pie

1 cup Martha White Sweet Yellow Cornbread Mix
1 cup all purpose flour
1/2 cup corn flour
1/2 teaspoon salt
8 tablespoons ice cold butter, cut into chunks
8 tablespoons ice cold leaf lard, cut into chunks
1/3 cup or less ice water
Place dry ingredients in food processor and pulse 3-4 times. Add in butter and leaf lard. Pulse 5-7 times. Slowly add water while pulsing. You want the dough to just come together, you may not use all the water. Pour crust mixture in a large mixing bowl. Gently mix and divide into 8 equal pieces. Shape each into a disk, wrap and chill for half hour.
Take 4 disks out of fridge and roll each to fit in a 6 inch pie dish. Dock the crust and return to fridge until ready to fill.

Spicy Chicking Filling:
1 fully cooked Rotesserie chicken. Take all meat off bones. Chop meat and set aside
1 sweet yellow pepper, cleaned and coarsely chopped
1 red onion. Peeled and coarsely chopped
1 medium jalepeno peppers. Cleaned and finly diced.
1-11oz can of corn, drained
1/4 cup hot sauce such as Red Hot.
Drizzle of Olive oil
1-15 oz can tomato sauce
1-10 oz can of Original Rotel
1 cup Heavy whipping cream
In a large 12 inch cast iron skillet drizzle olive oil and heat to medium. Add in your yellow pepper, onion, and jalepeno. Saute for 2-3 minutes stirring often. Add in your corn and the rasta sauce. Cook one more minute then add your chicken. Mix well.
In a separate bowl mix together the Rotel, tomato sauce, and heavy whip. Pour over the chicken and veggies. Increase heat to medium high stirring often until mixture starts to boil. Reduce heat to medium low and continue to cook, stirring occasionally for 25-30 minutes or until mixture reduces by almost half. You want it nice and thick. Take off heat and fill prepared pie dishes. Roll out the 2nd set of crusts. Top each pie, flute, crimp, and vent the pies. Place in preheated 425 oven for 15 minutes. Reduce heat to 350 and continue to bake for 25-30 minutes. Check pies after 25 minutes.