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Chicken Relleno Pocket Pie

Recipe from: Oh My Pocket Pies

In Houston, Texas, Oh My! Pocket Pies mobile truck serves empanada style pocket pies with comfort fillings.

Watch the episode
Pocket Pie Dough:
6 cups flour
6 teaspoons baking powder
1 egg, beaten
2 cups cold water
Dash of salt
1 cups shortening
1/4 teaspoons garlic powder

Sift together dry ingredients in mixing bowl; cut in shortening. Blend in mixer until shortening fully mixes with flour. Separately beat egg with water; slowly add beaten egg and water to flour mixture while mixing, for about 5 minutes, until firm dough ball forms. Allow to rest and chill for at least 1 hour.

Chicken Relleno Filling:
1/2 cup fire-roasted poblano peppers, chopped
1/2 cup yellow onion, diced
1 pound ground chicken breast
2 cloves of garlic, minced
2 tablespoons butter
1/4 cup flour
1 cup water
2 teaspoons ancho chile powder
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/4 teaspoon oregano
Dash of white pepper
Salt to taste
1/2 cup corn kernels
1/2 cup jack cheese, shredded
Juice from 1/2 lime
Cooking oil

Roast poblano peppers directly over flame until they blister and blacken. Let cool, then peel char off with paper towel. Rinse roasted peppers under water. Remove stems and seeds from peppers, and cut into ½-inch pieces.

Sauté 1/4 cup onion in cooking oil for 1-2 minutes; add ground chicken. Cook chicken all the way through; set aside in large mixing bowl.

Prepare gravy. Sauté 1/4 cup onions, chopped poblano peppers and garlic in cooking oil until onions soften. Add butter and cook until melted. Add flour, slowly coating onion/pepper mix. Gradually add water while stirring, until mixture has a gravy consistency; add spices: Ancho chile powder, paprika, ground cumin, oregano, white pepper and salt. Stir well and cook for 3-5 minutes. Mix gravy with cooked chicken, add corn, and allow to cool.

Combine cooled chicken and gravy mix with jack cheese and lime juice.

Spoon mixture into prepared dough discs; pat edges of dough with water.

Crimp with dough press or fold dough over and press edges firmly with fingers.

Fry for 4-5 minutes in 350-degree oil or bake for 15-20 minutes at 375 degree.

Let cool and enjoy with friends and family!

Yield: 12-15 pocket pies