Southwestern Chicken Pot Pie

Comfort food rules! Try this slightly different take on your grandmother's classic.

                                         Southwestern Chicken Pot Pie

2 chicken breasts, diced
1 whole carrot, peeled and sliced
1/2 onion, diced
1 cup frozen peas
1/2 cup sliced celery
1 jalapeno, seeded and fine diced
4 whole potatoes, peeled and diced
1/3 cup All Purpose flour
1stick butter
salt
pepper
1/2 Ancho chili in Adobo sauce
1/2 tsp cumin powder
1 cup chicken broth
1/2 cup milk

In sauce pan over med-hi heat, boil potatoes until done. Remove, set aside half and mash the other half with ancho chilies, 1/4 stick butter, 1/2 cup milk and salt and pepper.

In same pan, add more water, chicken, carrots, celery, peas and jalapeno. Cook on med-hi 15 minutes until done, drain and set aside.

In same pan, heat remaining butter, add onions and cook until translucent. Add flour and stir. Add broth and cooked chicken and vegetables, included reserved half of cooked potatoes. Cook until sauce thickens. Season to taste with salt, pepper and cumin.

In greased casserole dish, add pot pie mixture. Spread ancho-mashed potatoes over dish. Cook in 425 oven for 30 minutes until potatoes are lightly browned.

Garnish with chopped cilantro or parsley and serve.

If this doesn't make you want to leave your snow-bound home and move to Arizona, nothing will.