chicken and chorizo pot pie

2 Tbs olive oil
2 chicken breasts--cut into cubes
2 chorizo links (cooked)--cut crosswise into coins
1/2 cup celery--chopped
1/2 cup onion--chopped
2 cloves garlic--chopped
1 yam or sweet potato--cubed
1 cup peeled, seeded and diced tomato
1/2 cup corn (frozen or fresh)
3 Tbs flour
2 Tbs emeril's southwest seasoning (recipe follows)
1/2 cup white wine
1 1/2 cup chicken stock
1 Tbs worcestershire sauce
salt and pepper to taste
pie crust or puff pastry

heat olive oil in heavy stock pot.  saute chorizo and chicken until the fat is rendered.  toss in the celery, onion  and garlic and continue to cook until the onion and garlic are soft.  throw in the yam, tomato, and corn.  cook for 10 minutes longer.  mix together the flour and southwest seasoning and stir into the pot, making sure it is evenly mixed. stir in white wine and chicken stock (if you don't want to use wine, just increase the amount of stock). add worcestershire sauce.  cover and cook on lowest setting for 35 minutes. allow to cool to warm.  transfer to oven safe dish or dishes and top with crust.  bake in a preheated 375 oven for 25-30 minutes or until the pastry is browned and the filling is bubbling.

Emeril's Southwest Seasoning
2 Tbs chili powder
2 Tbs paprika
1 Tbs ground coriander
1 Tbs garlic powder 
1 Tbs salt
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp crushed red pepper
1 tsp black pepper
1 tsp dried oregano
mix together and store in an airtight jar