Ingredients
2 pie doughs (recipe below)
2 1/2 cups shredded cooked chicken
3/4 cup prepared salsa
1 (1.0 ounce) packet taco seasoning
4 ounces sour cream
1/3 cup unsalted butter
1/3 cup half and half
2 tbs flour
1/2 cup onion
1/2 cup roasted red pepper
4 ounce chopped Hatch green Chile – medium hot
1 tsp granulated garlic
1 1/2 tsp Mexican oregano, divided
1 1/2 tsp thyme, divided
Salt to taste
2 cups Mexican blend shredded cheese, divided
Egg wash (1 egg white, 1/4 tsp water)
This recipe makes two round of dough, enough for one nine-inch double-crust pie. Ingredients for pie dough:
2 1/2 cups all-purpose unbleached flour
1 tsp salt
1/8 tsp baking powder
12 tbs unsalted butter, cut into ½ inch pieces
1/2 cup Crisco
1/2 cup ice water (1/4 cup ice water, 1/4 cup vodka)
Directions
Roll out bottom crust, then place the pie dough on the pie plate, pressing the edges into the plate, cover with plastic wrap. Roll out top crust sprinkling with 1/2 tsp oregano and 1/2 tsp thyme and roll that into the dough. Place both in refrigerator to rest.
Preheat oven to 425 degrees
In a medium stock pot, melt butter over medium heat. Add onions, and cook for 3-4 minutes, or until softened. Add flour and stir well. Add half and half, and turn up the heat slightly. Bring mixture to a simmer, and stir until thickened, about 6-7 minutes. Add garlic, remaining oregano and thyme.
Remove the stock pot from heat and add chicken, salsa, sour cream. Stir until well combined. Let cool to room temperature.
Get the bottom pie dough plate and spoon 1/2 the chicken mixture into the pie pan. Top with 1 cup shredded cheese. Spoon the rest of the chicken mixture and top with remaining shredded cheese.
Top with the remaining pie crust, crimping edges all around the plate.
Brush egg wash on the top of the pie, and use a sharp knife to cut small slits in the top crust.
Bake the pie in the preheated oven for approximately 40-45 minutes, or until the top is nice and golden brown. If needed, cover the outside edge with foil for the first half of baking to prevent it from getting too dark. The baking time may vary depending on your particular oven.
Let the pie sit for 10-15 minutes, and then slice and serve. Can be served topped with salsa or enchilada sauce.
Directions for pie dough:
Whisk the dry ingredients together in a metal bowl. Blend the butter into the dry ingredients, being careful not to overwork the mix. The butter should be in pea-size chunks, not too big, but not completely incorporated. Repeat with Crisco. Slowly add the ice-water mixture and bring the dough completely together by hand, so that it holds together when squeezed. Aim to create a marbleized effect, so that the butter/Crisco is still visible. Divide into 2 discs, wrap in plastic, and chill an hour or more before use. Can be done several days in advance.