Servings: 6 Prep 25 mins Bake 350°F 35 mins to 40 mins Cook 10 mins


Cornmeal Pastry:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut in pieces
  • 1/4 cup cold water
  • 3 tablespoons unsalted butter
  • 4 green onions, cut diagonally into 1/2-inch pieces
  • 2 carrots, pared, halved lengthwise and sliced crosswise
  • 2 teaspoons chili powder
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup chicken broth
  • 3 cups cooked cubed chicken meat (12 ounces)
  • 1 can (15 to 16 ounces) black beans, drained and rinsed
  • 1 can (10 ounces) corn kernels with red and green peppers, drained
  • 1 can (4 ounces) chopped green chilies (optional)
  • 1/4 teaspoon salt

Make It

Prepare pastry:

1. Combine flour, cornmeal and salt in medium-size bowl. With pastry blender or 2 knives held scissor fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing lightly with fork after each addition until pastry is moist enough to hold together. Shape pastry into ball. Cover with plastic wrap. (Pastry can be prepared up to 3 days ahead and refrigerated.)

Prepare Filling:

2. Heat butter in large skillet over medium-high heat. Add green onion, carrot and chili powder; cook, stirring occasionally, until carrot is slightly softened, about 5 minutes. Stir in flour; cook, stirring constantly, 1 minute or until smooth and bubbly. Stir in milk and chicken broth; cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Stir in cooked chicken, black beans, corn kernels, green chilies if using and salt. Spoon chicken mixture into 13 x 9 x 2-inch baking dish. (Filling can be prepared up to a day ahead and refrigerated, covered.)

To assemble:

3. Roll out the pastry on a lightly floured surface with a floured rolling pin into rectangle 1 inch larger than baking dish. Center pastry over filling. Fold overhang back over top of pastry; press to form decorative edge. With sharp knife, cut decorative vents in pastry. (Whole pie can be assembled several hours ahead and refrigerated. Add extra time for baking.)

4. To bake, heat oven to 350 degrees F. Bake pie 35 to 40 minutes, until pastry is golden and filling is bubbly. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 539, Fat, total (g): 28, chol. (mg): 102, carb. (g): 51, pro. (g): 23, sodium (mg): 704, Percent Daily Values are based on a 2,000 calorie diet.