Southwest Chicken Pot Pie

My family love just about anything mexican, and then you combine it with a flaky crust.. sign us up. 

This was super good, and made yummy left overs too.  Of course, I changed it up a tiny bit, because... why wouldnt I?  :)

Southwest Chicken Pot Pie

What You Need:
4 tablespoons butter
1/2 medium onion, diced
2-3 cloves garlic, crushed
1/4 cup flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
1 tsp chili powder
1 tsp cumin
1 1/2 cups baby carrots, sliced and steamed (Im pretty sure, I skipped the steamed part of that instruction)
1 can black beans, drained and rinsed
1 cup frozen corn
1-2 cups chopped cooked chicken (I used leftovers from another meal)
1 pie crust - I used both pie crusts that came in the package.  One on top, one on bottom. Clearly.  :) 

What You Do:
Preheat oven to 350. Melt butter in a large sauce pan over medium high heat. Add onion and cook until translucent and softened. Add garlic and cook until fragrant, about 60 seconds. Add flour and whisk together to make a roux. Slowly add chicken broth and milk while continuing to whisk; cook until sauce has thickened. Add salt and pepper to taste, as well as chili powder and cumin. Stir in carrots, black beans, corn, and chicken, and cook until heated through. Add mixture to your container of choice (I used a 9 inch round casserole dish) and top with pie crust. Be sure to cut holes in the top so that the filling can vent. Shape pie crust as desired (I like to crimp the edges with my fingers), then bake for 25-30 minutes, or until the crust is lightly browned. Serve with sour cream and salsa, if desired.

YUM!