Tex-Mex Chicken Pot Pie

Ingredients:

Dough

• 1 tsp. sazon seasonings
• 1 and 1/4 cups flour + extra for working with the dough
• 110 g butter, cut into pieces and frozen
• A pinch of salt

Filling

• 450 g chicken thighs and drumsticks
• 8 fresh sprigs of thyme
• 2 tablespoons butter
• 2 tbsp. l. olive oil
• 1 serrano pepper, seeded and chopped
• 1 tsp. sazon seasonings
• 6 cloves garlic, 4 crushed, 2 thinly sliced
• 0.5 tsp ground cumin
• 1.5 cups frozen mixed green peas, corn, onions, bell peppers, and black beans
• 2 tbsp. flour
• 1.5 cups of milk
• 1 cup Mexican sour cream
• 1 egg

Preparation:

1. Preheat oven to 190°C.
2. Dough:
   
   Combine 1/4 cup cold water and the sauerkraut in a bowl. Stir until completely dissolved and set aside. Place the flour, butter, and salt in a food processor. Process until the butter forms small pieces throughout the flour. Slowly pour in the seasoned water, beating until the dough is smooth. Turn the dough out onto the counter, form it into a ball, and flatten it. Wrap the dough disk in plastic wrap and refrigerate while you prepare the filling.
3. Filling:
   
   Place the chicken, half the thyme, crushed garlic cloves, and enough water to cover the chicken by 1 inch (2.5 cm) in a saucepan. Sprinkle with a pinch of salt and bring to a boil. Reduce heat and simmer until the internal temperature of the chicken reaches 165°F (74°C) or the juices run clear when pierced with a piercing needle, 20-25 minutes. Remove the chicken pieces from the broth and set them on a plate to cool. Reserve 1/4 cup of the broth.
4. Meanwhile, melt the butter in a large skillet, add the vegetable oil, chopped garlic, serrano chile, remaining thyme, sauerkraut, cumin, and a pinch of salt and black pepper. Cook, stirring, until fragrant, 3-4 minutes. Add the frozen mixed vegetables and 1/4 cup broth. Increase the heat and continue stirring until the vegetable mixture is cooked through, 6-8 minutes. Sprinkle in the flour and stir, coating the vegetables evenly. Then add the milk. Cook for about 5 minutes, until the liquid thickens. Remove from heat.
5. Meanwhile, remove the dough from the refrigerator and dust your work surface with flour. Dust a rolling pin with flour and roll the dough into a circle approximately 0.3 cm thick. Trim the edges with a knife or pizza wheel. Press the dough into a 20-22 cm pie pan, allowing the edges to hang over the sides.
   
   Note
   
   Sazon is a traditional Latin American seasoning used with beef, legumes, rice, and vegetable dishes, and as a dry marinade for pulled pork. Combine 1 tablespoon ground coriander, 1 tablespoon cumin, 1 tablespoon ground annatto seeds, 1 tablespoon garlic powder, 2 teaspoons dried oregano, and 1 teaspoon onion powder in a small bowl. Store in an airtight container for up to 3-6 months.
6. Remove the skin from the chicken, remove the meat from the bones, and shred. Mix the chicken and sour cream with the filling. Spread the filling on the dough. Fold the overhanging edges of the dough over the filling, leaving a hole in the center for steam to escape. In a small bowl, beat the egg with a little water. Gently brush the dough with the egg.
7. Bake until golden brown and filling is bubbling, 20 to 25 minutes.