Green Chile Chicken Pot Pie
Elevate your comfort food game with this irresistible Green Chile Chicken Pot Pie, a spicy twist on a classic favorite. Tender shredded chicken is smothered in a rich, creamy sauce infused with vibrant green chiles, aromatic cumin, and a hint of chili powder for a southwestern kick. Packed with wholesome peas and carrots, this hearty filling is nestled between buttery, flaky pie crusts for the ultimate savory indulgence. Perfect for family dinners or meal prepping, this pot pie is both satisfying and full of bold, zesty flavors. Serve it fresh from the oven with a crisp side salad, and enjoy a mouthwatering meal that’s as comforting as it is memorable.
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Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken
- 4 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Canned diced green chiles
- 1 cup Frozen peas and carrots
- 1 teaspoon Cumin
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Pie crust dough, store-bought or homemade
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook the roux for about 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth until smooth. Reduce heat to medium-low and allow the mixture to thicken, about 5 minutes.
Stir in the heavy cream, green chiles, cumin, chili powder, salt, and black pepper. Let the sauce simmer for 2 minutes to meld the flavors.
Add the cooked chicken, frozen peas and carrots, and mix until evenly combined. Remove the filling from heat and set aside.
Roll out one sheet of pie crust dough and place it into a 9-inch pie dish, letting the edges hang over slightly.
Pour the chicken and green chile filling into the pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the top of the filling. Trim the excess dough, then crimp the edges of the top and bottom crusts together to seal.
Cut a few small slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 7374 mg | 321% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 22.8 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 385 mg | 30% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3363 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
