What could be better than Charlie’s Pride Carnitas loaded into a cheesy filling of sweet corn, green chiles, carrots and smoky chipotle peppers, then stuffed between two layers of pie crust baked to a flaky golden brown? This pie takes the cake!
|3 cups||Charlie's Pride Carnitas|
|1 pint||Heavy cream (2 cups)|
|1 Tbsp||Sauce from canned chipotle peppers in adobo sauce|
|1 ½ cups||Carrots, small dice|
|1 cup||Sweet corn|
|1 (4 oz)||Can diced green chiles (½ cup)|
|1 cup||Cheddar cheese, shredded|
|1 pkg||Prepared pie crust|
Preheat oven to 350°F and grease a pie pan. In a large pot over low heat, reduce heavy cream (about 5 minutes). Add chipotle sauce, carrots, corn, green chiles and cheese. When all ingredients are hot and have thickened, add carnitas; stir til combined and remove from heat. Unroll crust and press one layer into bottom and up sides of prepared pan. Fill with pot pie filling and top with second crust, pinching around the edges to seal. Whisk egg with water and brush top of pie; cut an X into center. Bake 25-30 minutes or until golden brown. Allow pie to cool 15 minutes before cutting for easier slicing. Enjoy!