Ingredients
6 c. heavy cream
1 1/2 tbsp. butter, melted
2 ears corn, shucked and cleaned
3 tbsp. unsalted butter, cubed
1/2 small yellow onion, diced
2 red bell peppers, diced
2 poblano peppers, diced
1 russet potato, peeled and diced
1 clove garlic, minced
1 1/2 tbsp. finely chopped chipotle peppers in adobo
2 tbsp. flour
4 c. reserved corn cooking liquid
Reserved corn
1/2 bunch cilantro, chopped
1 1/2 coarse salt
1 freshly ground black pepper
1 shredded cheddar
4 (9") store-bought pie crust
Preparation
- Cut Corn: Once corn is cool, cut kernels off of cob. Set aside.
- Sauté Vegetables: In a large stockpot over medium heat, melt butter. Add onion and cook, stirring frequently, until onion is translucent, 5 minutes. Add bell peppers, poblano peppers, and potato. Cook, stirring frequently, until peppers are soft and potatoes are still firm, 4 minutes. Add minced garlic, stir until fragrant, 1 minute. Add chipotle peppers and stir until incorporated.
- Simmer Pot Pie Filling: Sprinkle flour over vegetables and stir until vegetables are coated and begin to stick together. Add reserved liquid from corn and stir until vegetables separate. Bring to boil over medium heat, stirring constantly. Reduce heat to simmer and cook for 13 minutes, until cream begins to thicken. Stir in corn, cilantro, salt, and pepper.
- Cool Pot Pie Filling: Reduce heat to low and stir in cheddar. Continue stirring until completely melted. Remove from heat and cool for 30 minutes.
- Make Pot Pies: Preheat oven to 375°F. Evenly divide the pot pie filling among four (6") pie plates, smoothing the top to be even with the top of the pie plate. Cut pie crusts into four (8") circles. Place one crust on top of each pie plate. Pinch edges of dough to seal the crust to the plate. Cut off and discard any extra dough. Place pot pies on a baking sheet. Bake until crust is golden brown, 20 minutes. Cool 5 minutes before serving.
