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 tablespoonsextra-virgin olive oil, divided, plus more for the pan
    4 clovesgarlic, chopped
    1white onion, chopped
    6green onions, chopped and divided
    1 teaspoonground cumin
    1/2 teaspoonground cinnamon
    3/4 teaspoonfine sea salt
    2 tablespoonstomato paste
    2 cupslow-sodium chicken broth
    1 pound(about 4 cups) shredded cooked chicken
    1/4 cupchopped fresh cilantro
    3 1/2 cupsfrozen yellow corn kernels, thawed
    1 cupreduced-fat (2%) milk
    1 1/2 tablespoonsall-purpose flour
    2 tablespoonschopped fresh basil
    1/4 cupseedless raisins
    2 tablespoonscapers, drained and roughly chopped
    2hard-cooked eggs, peeled and chopped
    1/2 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

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.

Nutritional Info

Serving Size

Calories

320

Total Fat

11g

Saturated Fat

2.5g

Cholesterol

120mg

Sodium

400mg

Total Carbohydrate

32g

Dietary Fiber

4g

Total Sugars

10g

Protein

27g

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. See our Terms of Service.