Month: October 2021

• 1.5 lbs cooked chopped chicken
• 1 medium onion
• 1 TBSP cumin
• 2 tsp chili powder

Cook these together with 1 TBSP oil until chicken is hot.

• 2 or 3 cans of white beans drained
• 2 to 3 cups of chicken broth
• 1/2 jar of roasted red peppers (optional)
• Mash one can of white beans
• You can also add one can of diced tomatoes – I did not.

Put all ingredients in slow cooker on low for 6-8 hours or on stove top for 45 minutes.

When it is done add shredded cheese and green onion to taste. Serve over corn chips or cooked rice.

The crust is:

• 1 1/4 cup flour
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cup or 1 stick really cold butter
• 1/4 really cold water

Combine all ingredients except water. Pulse in a food processor until resembles corn meal. Add water and dump dough out onto a floured surface. Blend by hand until it is a ball and then roll out to size of your dish.

Set aside and use canned chicken or left over chicken (that’s what I used). Add any kind of veggies. Add 2 cans of cream of something soup, mix well until everything is coated and it is soupy.

I added 1 1/4 cup of vegetables. Place chicken and vegetables in baking dish and place crust on top.

Bake at 375 for 20 minutes. Check on it and bake longer if crust is not golden.