Tex Mex Chicken Pot Pie
Dive into comfort food with a zesty twist! This Tex-Mex Chicken Pot Pie is a bold, flavorful fusion of classic pot pie and vibrant Tex-Mex flavors. Packed with tender shredded chicken, black beans, sweet corn, and diced tomatoes with green chilies, it’s all simmered in a creamy, spice-infused sauce featuring chili powder, cumin, and smoked paprika. Topped with a golden, flaky pie crust brushed with egg wash, this dish is as visually stunning as it is delicious. Perfect for weeknight dinners or casual get-togethers, this hearty pie delivers the perfect blend of creamy, cheesy filling and savory spices, all baked to perfection. Serve it with a side of fresh avocado or a crisp green salad for a meal your family will rave about!
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 1 medium jalapeño, diced
- 1 medium green bell pepper, diced
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes and green chilies (Rotel-style)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded Mexican cheese blend
- 2 sheets refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced jalapeño and green bell pepper, cooking until softened, about 3-4 minutes.
Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and heavy cream. Cook for about 5 minutes, or until the mixture thickens.
Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
Fold in the shredded chicken, frozen corn, black beans, and diced tomatoes with green chilies. Mix well and let simmer for 5 minutes. Remove from heat and stir in the shredded cheese.
Unroll one pie crust and place it into a 9-inch pie dish, pressing it against the bottom and sides.
Pour the Tex-Mex chicken filling into the pie crust, spreading it out evenly.
Top with the second pie crust, trimming any overhang and crimping the edges to seal. Cut a few small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture over the top crust for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Let the pie cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.7 g | 397% | |
| Saturated Fat | 136.2 g | 681% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 8153 mg | 354% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 27.1 g | ||
| Protein | 343.5 g | 687% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2088 mg | 161% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 4317 mg | 92% | |
*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.
