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Chilean Chicken Pie with Sweet Corn Crust

Serves 6 to 8
Time 1 hr 10 min
This chicken casserole with a corn topping features bold flavors like capers, raisins and spices. To save time, use a rotisserie chicken — one yields just the right amount of shredded meat for making this recipe.
Ingredients
  • 2 1/2 tablespoons extra-virgin olive oil, divided, plus more for the pan
  • 4 cloves garlic, chopped
  • 1 white onion, chopped
  • 6 green onions, chopped and divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth
  • 1 pound (about 4 cups) shredded cooked chicken
  • 1/4 cup chopped fresh cilantro
  • 3 1/2 cups frozen yellow corn kernels, thawed
  • 1 cup reduced-fat (2%) milk
  • 1 1/2 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh basil
  • 1/4 cup seedless raisins
  • 2 tablespoons capers, drained and roughly chopped
  • 2 hard-cooked eggs, peeled and chopped
  • 1/2 teaspoon ground black pepper
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Method

Preheat the oven to 375°F. 

Lightly coat a 2.2-quart (or 8- x 8-inch) baking dish with olive oil; set aside.

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. 

Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. 

Add the garlic, half of the green onions, cumin, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until very fragrant, about 2 minutes. 

Stir in tomato paste and cook, stirring constantly, for 1 minute. 

Stir in broth then boil gently until thickened, 4 to 5 minutes. 

Transfer mixture to a large bowl, stir in chicken and cilantro and set aside.

Pulse corn in a food processor until almost smooth. 

Transfer it to a large bowl and whisk in milk and flour. 

Heat remaining 1 tablespoon oil in a large skillet over medium heat. 

Add corn mixture and cook, stirring often to avoid any sticking, until very thick, about 10 minutes. 

Stir in basil and remaining salt and pepper.

Arrange chicken mixture in the prepared dish in an even layer. 

Scatter raisins, capers and eggs over chicken, then spoon corn mixture over the top and spread out evenly with the back of a spoon. 

Set dish on a baking sheet to catch any drips and bake until golden brown and bubbly, about 30 minutes. 

Set aside to let cool for 10 minutes, then sprinkle remaining green onions over the top and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 1/2 tablespoons extra-virgin olive oil, divided, plus more for the pan
  • 4 cloves garlic, chopped
  • 1 white onion, chopped
  • 6 green onions, chopped and divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth
  • 1 pound (about 4 cups) shredded cooked chicken
  • 1/4 cup chopped fresh cilantro
  • 3 1/2 cups frozen yellow corn kernels, thawed
  • 1 cup reduced-fat (2%) milk
  • 1 1/2 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh basil
  • 1/4 cup seedless raisins
  • 2 tablespoons capers, drained and roughly chopped
  • 2 hard-cooked eggs, peeled and chopped
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.