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1
Preheat the oven to 375 degrees F.
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2
For the dough: In a cup, add 1/4 cup cold water and the sazon.
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3
Stir to dissolve and set aside.
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4
In a food processor, add the flour, butter and salt.
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5
Then pulse until the butter is in small pebbles throughout the flour.
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6
Slowly add the seasoned water in a stream while pulsing until dough comes together.
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7
Remove the dough from the processor, form in to a ball and flatten it into a disk.
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8
Wrap it in plastic wrap and place in the refrigerator while you make the filling.
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9
For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch.
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10
Sprinkle with a nice pinch of salt and bring to a boil.
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11
Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes.
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12
Remove the chicken parts from the water and rest on a plate to cool.
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13
Reserve 1/4 cup of the poaching liquid.
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14
Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper.
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15
Saute while stirring until the pan is fragrant, 3 to 4 minutes.
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16
Add the frozen blend and reserved poaching liquid.
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17
Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes.
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18
Add the flour in sprinkles and stir to combine.
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19
Then add the milk.
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20
Allow to simmer and thicken about 5 minutes.
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21
Remove from the heat.
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22
Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour.
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23
Flour a rolling pin and roll the dough into a circle about 1/8-inch thick.
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24
Using a knife or pizza wheel, trim the edges.
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25
Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
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26
Remove the skin from the poached chicken, pull the meat from the bones and shred or chop.
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27
Stir into the pot along with the crema.
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28
Pour the filling into the dough.
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29
Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints.
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30
This amount of dough leaves a hole in the center to vent.
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31
In a small bowl, whisk the egg and a splash of water.
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32
Brush the egg wash gently on the top of the pie dough.
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33
Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.
