Mexican Chicken Pot Pies

Everyone knows that I love Mexican food and not everyone was surprised when I chose this recipe when it aired on Tuesday.

First, I had to make my own Mexican inspired chicken stock by adding chicken breasts, halved onion, a jalapeno, 3 cloves or garlic, carrot chunks, celery chunks, sliced lime, 2 bay leaves, and salt and pepper to a pot.  

Next, I had to cover with water and bring to a boil.  Once it reached a boil, I had to reduce and simmer for 40 minutes.

Once that was close to getting finished, I sauteed a peeled and diced carrot, a medium chopped onion, a chopped stalk of celery, 2 fresh ears of corn, and 2 finely chopped cloves of garlic in 4 TBS of butter.  (I forgot to take a picture of this step.  Sorry, I am new to this and was busy :-) )

When the veggies were tender, I added 1 cup of heavy cream, 2 cups of the stock from the chicken, 3 Tbs of pureed chipotle pepper in adobo and stirred unto thickened.

In the mean time, I was browning up some puff pasty cups brushed with egg and melted butter.  I couldn't find the puff pastry sheets in the local supermarket, so I bought theses instead:

Once they were baked, I spooned the chicken pot pie filling into bowls and topped with a pastry shell.

The results were good!  It was a bit spicy for me.  If I made this again, I wouldn't add but 1 Tbs of chipotle in adobe.  My husband, Darren, gave it an A and said that he would be happy to eat it again.  My uncle, Ed, also gave it a positive vote.  He says, "It was a different taste than I have been familiar with, but very good."