Mexican Chicken Pot Pie
Savor the bold, zesty flavors of a Mexican-inspired twist on a classic comfort food with this Mexican Chicken Pot Pie recipe. Packed with tender shredded chicken, hearty black beans, sweet corn, and a medley of diced tomatoes and spices, this dish offers the perfect balance of savory, smoky, and mildly spicy flavors. Encased in a flaky golden crust and topped with melted cheddar cheese, it’s a feast for both the eyes and the taste buds. Easy enough for a weeknight dinner yet impressive enough for entertaining, this pot pie is finished with an optional garnish of fresh cilantro for a burst of color and freshness. Ready in just over an hour, it’s sure to become your family’s favorite way to enjoy Mexican comfort food!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies (canned)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 pieces pie crusts (store-bought or homemade)
- 1 piece egg, beaten
- 2 tablespoons chopped fresh cilantro (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked. Remove the chicken, shred it, and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the frozen corn, black beans, and diced tomatoes to the skillet. Stir well to combine.
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture. Stir thoroughly to distribute the spices.
Sprinkle the flour over the mixture and stir to incorporate. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a thick sauce. Let the mixture simmer for 3-4 minutes.
Stir in the shredded chicken and cheddar cheese until well combined. Remove from heat and set aside.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough.
Pour the chicken and vegetable filling into the prepared pie crust.
Place the second pie crust over the top of the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
Brush the beaten egg over the top crust for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove from the oven and let cool for 10 minutes before slicing.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 592 mg | 13% | |
*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.
