The (possible) Resurrection of a Failed Dish
Back in the early 2000s, I threw together a fairly simple dish for my niece and nephew. It was a chaotic, mashup of ingredients. I modified it initially by removing the mushrooms to please the obviously damaged palate of my too-young-to-know-better nephew. Emboldened by the recipe having worked for the kids, I decided some years later to serve it to my then-fiancée, Nancy. With mushrooms of course.
She took one bite, looked at me, and let out a polite but devastatingly unenthusiastic “Hmm.”
If you’ve ever bared your soul on a plate only to receive the culinary equivalent of a limp handshake, you know the feeling. The pie was in truth a mess with zero personality. Over the next few years, I tinkered with it. I shifted layers, swapped components, and tried to muscle some life into it, but every single variation tasted like a different version of failure. Eventually, I threw up my hands, buried the recipe deep in the digital archives, and walked away.
Fast forward to 2026. My recent obsession with dragging Chowtown back from the dead had me digging through two decades of digital dust. Among the ghosts of recipes past, there it was. Staring back at me. Unfinished business.
I couldn’t let it go. I just had to find a way to make a version of this thing that Nancy would actually enjoy.
Now, full disclosure: I’m currently doing this from a hospital bed. I can’t exactly fire up a gas cooktop or stand before a blazing-hot range. But being an old man stuck in a medical ward doesn’t mean your palate and foodie mind stop working. If anything, it gives you a lot of time to think about how to fix past culinary sins. So, using the best ingredient analysis an old guy trapped in a hospital can muster, I completely overhauled the blueprint for a more refined adult audience.
It is a completely different beast now—smoky, rich, structured, and unapologetic.
I’m sending this new battle plan out into the world. When I finally get back into a proper kitchen, this is the version I’m cooking.
Wish me luck. I hope to finally get the approving nod from Nancy which would make me whole once more. 😎
Nancy’s Texas Chicken Pie
- Ready In: 50 mins
- Serves: 10
- Ingredients: 22
INGREDIENTS
The Meats & Base
- 1/2 lb triple-smoked farmer’s sausage, finely diced
- 3 cups boneless, skinless chicken thighs (approx. 1.5 lbs), cut into 1/2-inch pieces
- 1 tbsp neutral oil (for frying tortillas)
The Aromatics & Spices
- 1 cup yellow onion, chopped
- 1 cup fresh cremini mushrooms, sliced
- 1 medium poblano pepper, seeded and chopped into 1/2-inch pieces
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 green onions, whole length, sliced
- 1 garlic clove, minced fine
- 1 ½ tbsp chili powder
- ½ tbsp cumin, ground
- 1 tsp cayenne pepper
The Enhanced Sauce & Layers
- 2 cans (10 ½ oz each) cream of wild mushroom soup
- 1/2 cup full-fat sour cream
- 1 can (4 oz) diced fire-roasted Hatch green chilies (drained)
- 1 tsp instant Chicken bouillon
- 1/8 tsp black pepper
- 1/8 tsp white pepper
- 10 taco sized corn tortillas, cut into quarters
- 2 cups sharp white cheddar cheese, grated (divided)
- 2 cups jalapeno jack cheese, grated (divided)
- ¼ cup ripe olives, diced
- ¼ cup green olives, diced
Method
1. The Tortilla Barrier
- Pre-heat your oven to 350°F (175°C).
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Flash-fry the corn tortilla quarters for 3–5 seconds per side just until pliable but not crisp. Remove and set aside on paper towels. Wipe the skillet clean.
2. Render and Sear the Meats
- Brown the sausage: Add the diced triple-smoked farmer’s sausage to the dry skillet over medium heat. Let its premium pork fat render out naturally as it crisps (about 4 minutes). Remove sausage with a slotted spoon, leaving that flavorful rendered fat in the pan.
- Sear the chicken: Turn the heat to high and sear the chicken thighs in the hot sausage fat for 5–6 minutes until deeply browned and cooked through. Remove chicken and set aside with the sausage.
3. Moisture Control & Poblano Charring
- Sauté the tough vegetables first: Toss the chopped onions, mushrooms, and the chopped poblano pepper into the hot fat first. Cook over medium-high heat for 4 minutes to allow the poblano skin to blister and soften.
- Add remaining peppers: Toss in the red and yellow bell peppers. Sauté everything for an additional 4–5 minutes until their moisture completely evaporates and the edges of the vegetables begin to brown.
- Bloom spices: Stir in the green onions, garlic, chili powder, cumin, and cayenne. Stir constantly for exactly 1 minute to cook out the raw taste and unlock the spice oils.
4. Build the Gourmet Sauce Base
- Combine sauce: In a large bowl, whisk together both cans of mushroom soup, the sour cream, drained Hatch green chilies, chicken bouillon, black pepper, and white pepper until completely smooth.
- Fold in flavor: Stir the hot, spiced vegetable mixture, cooked chicken, and crispy smoked sausage directly into the creamy soup mixture.
- Mix cheeses: In a separate bowl, toss your freshly grated white cheddar and jalapeno jack cheeses together.
5. Assembly & Bake
- Prep dish: Coat a large 9×13-inch casserole dish with non-stick spray.
- Layer 1: Arrange 1/3 of the fried corn tortilla quarters across the bottom. Top with 1/2 of the chicken, sausage, and sauce mixture. Sprinkle with 1/3 of the mixed cheeses and 1/2 of the olives.
- Layer 2: Repeat with another 1/3 of the tortillas, the remaining half of the sauce mixture, 1/3 of the cheese, and the remaining olives.
- Top Layer: Finish with the final 1/3 of the tortillas, and blanket the entire top generously with the remaining 1/3 of the cheese to form a distinct, rich crust.
- Bake for 25 to 35 minutes until the edges are bubbling fiercely and the top cheese layer is melted, golden brown, and crisp. Let it rest for 5 to 10 minutes before slicing so the layers set cleanly.
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