Southwestern Chicken Pot Pie
Transform your dinner table with the bold, zesty flavors of a **Southwestern Chicken Pot Pie**, a vibrant twist on the classic comfort food. Packed with tender shredded chicken, sweet corn, black beans, and a medley of Southwestern spices like chili powder, cumin, and paprika, this pot pie delivers a hearty and satisfying meal in every bite. A rich and creamy sauce, infused with green chilies and Monterey Jack cheese, perfectly complements the savory filling, while a flaky, golden pie crust seals in all the goodness. Ready in just under an hour, this recipe is an ideal option for busy weeknights or a cozy family gathering. Garnished with fresh cilantro and baked to perfection, this Southwestern-inspired dish will be your new favorite way to enjoy pot pie.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded)
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 1 Red bell pepper (diced)
- 1 cup Fresh or frozen corn kernels
- 1 cup Black beans (drained and rinsed)
- 4 ounces Diced green chilies
- 3 tablespoons Flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Monterey Jack cheese (shredded)
- 1 Refrigerated pie crust
- 1 Egg (beaten, for egg wash)
- 0.25 cup Cilantro (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for 3-4 minutes until softened.
Stir in the corn, black beans, and diced green chilies. Cook for another 2-3 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to toast the flour.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.
Stir in the heavy cream, chili powder, cumin, paprika, salt, and black pepper. Mix well.
Add the shredded chicken and Monterey Jack cheese to the skillet. Stir until the cheese has melted and everything is well combined. Remove from heat.
Transfer the chicken and vegetable mixture into a 9-inch pie dish.
Roll out the refrigerated pie crust and lay it over the filling, trimming any excess dough. Crimp the edges to seal the crust.
Brush the beaten egg over the top of the crust to create a golden finish.
Cut small slits in the center of the crust to allow steam to escape while baking.
Place the pot pie on a baking sheet to catch any spills and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Remove from the oven and let sit for 5-10 minutes before serving.
Garnish with chopped cilantro and serve warm.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 636 mg | 14% | |
*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.
