TABASCO® CHIPOTLE PEPPER SAUCE CHICKEN POT PIE

Dough

Ingredients Weight Measure
All-purpose flour 5 cups
Sugar 1 tsp.
Kosher salt 2 tsp.
Unsalted butter, cut in small chunks 1-1/2 cups
Vegetable shortening 1/2 cup
TABASCO® brand Original Red Sauce 2 tsp.
Ice water 1 cup
Vegetable spray as needed

Chicken Filling

Ingredients Weight Measure
Carrots, medium diced 2 ea.
Onions, medium, diced 2 ea.
Celery stalks, diced 3 ea.
Mushrooms 1 cup
Butter 2 cups
Classic white sauce 2 cups
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Cumin, ground 1 Tbsp.
Mustard seed, whole 1 Tbsp.
Kosher salt to taste
Black pepper to taste
Green beans, par-cooked, diced 1/2 cup
Chicken, cooked, diced 3-1/2 to 4 lbs.

Method

  1. For the Dough, mix the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut butter into flour, adding the vegetable shortening until mixed. it is better off with big lumps rather than small ones.
  2. Add TABASCO® Original Red Sauce to ice water. Reserve 3 Tbsp.
  3. Drizzle the rest of ice water mixture over the flour. Stir until the dough comes together.
  4. Dump the dough out onto clean counter and shape into four disks. Add a little water if it does not come together.
  5. Wrap dough in plastic wrap and refrigerate while you prepare the filling (makes top and bottom crusts for two pies).
  6. For the Chicken Filling, sauté the carrots, onions, celery and mushrooms in the butter until a little brown.
  7. Add the white sauce, TABASCO® Chipotle Pepper Sauce, cumin, mustard seed, salt and pepper. Stir and cook 10 minutes on low heat until well blended and evenly cooked.
  8. Stir in the green beans. Adjust salt, pepper and TABASCO® Chipotle Pepper Sauce to taste.
  9. Remove from heat and set aside.
  10. Spray 2 deep-dish pie pans with nonstick spray.
  11. Take a disk of pie dough and, using a small amount of flour, roll the disk out in a circle to fit pie pan.
  12. Fit the dough over pan and gently press into place. Spoon the chicken filling onto the dough.
  13. Roll out the second disk and fit on top of the pie. Pinch the edges together and lightly brush with a mixture of 1 egg and 1 Tbsp. water. Slit the top to vent the pie.
  14. Repeat the process for the second pie.
  15. In a 350° preheated oven, bake the pies for one hour until dough is golden and pie filling is gently bubbling through the vent.
  16. Remove from oven and allow to set for 10 minutes before serving.

Yield: 12 servings from 2 large pies