A delicious savory chicken and chipotle pie, wrapped in a flaky and rich crust.
The original recipe gives you instructions to poach the chicken, but to simplify I am just listing cooked chickenhere. You can use poached or roasted chicken. Or you can even use a store-bought rotisserie chicken which you've pulled off the bone. I prefer chicken thighs, as they are more flavorful than the breast. Remove the skin and bones before using.
This can also be made into individual pies, that you would serve one per person. This recipe would probably make 4 of those. That's nice for a dinner party, but it's a big serving. If you do make them smaller, adjust the cooking time down.
Tinga Pie is best served warm, but it's also pretty darn good at room temperature for lunch the next day.