Last night I made a red hatch chile pot pie. As I mentioned yesterday, Smurfette had made one and I just had to try and make a go of it. Holy cow! It was awesome. Delicious. I think next time I may try it with a cornmeal crust. This time I made it with a whole wheat pie crust and used roasted red hatch chiles in it. They are spicier than the green and oh so good. Here is the recipe. Hope you enjoy it as much as we did.
Red Hatch Chile Pot Pie
2 pie crusts (9″deep)*
2 cups cooked black beans
1 medium sweet potato, peeled, cubed and cooked until just tender
1/2c onion, diced
1tsp sea salt
1/2tsp New Mexico chile powder
3 red hatch chiles, roasted and chopped
1c veggie broth
1 1/2tbl flour
1/4c cilantro, chopped
1/8 c nutritional yeast
Preheat oven to 350F. In a small skillet, saute onion in oil until soft. In a small saucepan, bring broth to a boil. Bring to a slow simmer, add flour and stir with a whisk until flour is dissolved and mixture has thickened. In a medium size mixing bowl combine beans, sweet potato, corn, cilantro, spices, chiles, nooch, and onion. Gently combine. Stir in broth. Pour into pie crust. Top with another pie crust. Using a knife, put slits into the top of the crust. Place in oven and bake for 45-50 minutes. Let sit for 20 minutes. Serve and enjoy. *If using store pie crust. check the ingredients, some have lard in them.
Well it is raining again. So, we are stuck indoors. We were supposed to go to a playdate this morning, but didn’t. The rain is nice because it actually feels like Fall here. The weather is in the 60’s instead of 90’s. I can have the oven on and house is pleasant. Gotta love the change of seasons.