Mexican Chicken Pie

¼cup vegetable oil
1 cup green onions (scallions), chopped
2 green bell peppers, chopped
4 fresh jalapeño peppers, seeded & chopped
4 cloves garlic, chopped
1 small can mild green chilies
10 TBS chopped parsley
½ tsp ground cayenne pepper
2 tsp ground cumin
½ cup flour
3½ cups chicken stock, warm
1¼ tsp sugar
2 TBS lemon juice
meat from 1 whole cooked chicken, cooked
1 bunch cilantro, chopped

In a large skillet over medium heat, heat the oil and cook the scallions, green pepper, jalapeños, and garlic.

When the peppers are soft, about 10 minutes, add the canned chilies, parsley, cayenne and cumin. Cook for about 5 minutes.

Add the flour and cook for about 2 minutes, stirring.

Slowly add the warm chicken stock, stirring constantly. Reduce heat to low and cook for 10 minutes

Add the sugar and lemon juice. Remove from the heat and add the chicken meat. Sprinkle with cilantro and set aside to cool.

Heat the oven to 350° F.

Cornmeal Crust

6 cups milk
1½ cups cornmeal
2 TBS butter, melted
3 TBS chopped parsley
6 eggs separated
½cup pumpkin seeds (optional)

Heat the milk in a heavy saucepan. When the milk is hot, add the cornmeal very gradually, in a trickle, stirring constantly. Cook for 10 minutes, until the mixture is smooth and thick.

Add the salt, butter and parsley.

Stir in the egg yolks one by one. Remove the cornmeal mixture from the pan and place it in a large bowl. Whisk it in a few times to release some of the heat.

Beat the egg whites until they hold soft peaks. Fold the beaten whites into the cornmeal mixture (incorporate them carefully by lifting and turning the batter, without beating/ A flexible spatula works well for this task.)

Fill the individual pie pans with the chicken mixture.

Spread the cornmeal topping over the chicken mixture and top with the pumpkin seeds.

Bake individual pies for about 25 minutes, until the cornmeal crust is browned and the filling is bubbling.

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