New Mexico Pot Pie
Dive into a comfort food classic with a Southwestern twist—New Mexico Pot Pie is a savory showstopper packed with zesty flavors and hearty ingredients. This irresistible dish features tender shredded chicken breast, roasted green chiles, sweet corn, black beans, and a medley of vibrant veggies, all enveloped in a creamy, spiced sauce infused with cumin and chili powder. Topped with a flaky, golden pie crust, this pot pie brings the warmth of New Mexican cuisine straight to your table. Perfect for weeknight dinners or cozy gatherings, this crowd-pleaser is as easy to make as it is to devour. Serve up a slice of this Southwestern-inspired pot pie, and watch it disappear in no time!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 cup Mild green chiles, chopped
- 1 cup Frozen corn kernels
- 1 cup Black beans, drained and rinsed
- 1 medium Red bell pepper, diced
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 2 sheets Store-bought or homemade pie crust
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the onion, red bell pepper, and garlic, and sauté until softened, about 5 minutes.
Add the flour to the skillet and cook for 1-2 minutes, stirring constantly to form a roux.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the cumin, chili powder, salt, black pepper, green chiles, corn, black beans, and shredded chicken. Mix well and let it cook for another 2 minutes. Remove from heat and stir in the chopped cilantro.
Roll out one pie crust sheet and fit it into the bottom of a 9-inch pie dish. Trim any overhanging edges.
Pour the chicken and vegetable mixture into the prepared pie crust, spreading it out evenly.
Cover the filling with the second sheet of pie crust. Trim the edges, then seal and crimp the edges together. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to create a golden finish.
Place the pie dish on a baking sheet to catch any overflow, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Remove the pot pie from the oven and let it rest for 10 minutes before slicing and serving. Enjoy the rich and zesty flavors of New Mexico Pot Pie!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 751 mg | 16% | |
*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.
