Cati's Mexican Chicken Pot Pie

Get ready to spice up your weeknight dinner routine with *Cati's Mexican Chicken Pot Pie*, a bold and comforting twist on the classic dish! This recipe layers tender, seasoned chicken with sautéed onions, garlic, red bell peppers, and sweet corn, all infused with the rich flavors of chipotle chili powder, cumin, and smoked paprika. A creamy, cheesy sauce brings it all together before being enveloped in a flaky, golden pie crust that’s brushed with an egg wash for a gorgeous finish. Perfectly portioned for six, this hearty pot pie delivers a satisfying balance of smoky, zesty, and savory flavors in every bite. Whether you're cooking for family or hosting friends, this Mexican-inspired comfort food is sure to impress! Serve it with a fresh cilantro garnish and get ready to wow the crowd.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 cup frozen corn
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 1.5 cups chicken broth
• 0.5 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped
• 1 package refrigerated pie crust
• 1 piece egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breasts on both sides with salt and pepper, then add them to the skillet. Cook for 5 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to cool.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, garlic, and red bell pepper for 3-4 minutes, or until the vegetables soften.

Step 5

Stir in the frozen corn, chipotle chili powder, ground cumin, smoked paprika, and a pinch of salt and pepper. Cook for an additional 2 minutes until fragrant.

Step 6

Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 7

Slowly pour in the chicken broth while stirring constantly to create a thick sauce. Allow the mixture to simmer for 2-3 minutes.

Step 8

Stir in the heavy cream, shredded cheddar cheese, and chopped cilantro, mixing until smooth and creamy.

Step 9

Chop the cooked chicken into bite-sized pieces and fold them into the sauce. Remove the skillet from heat.

Step 10

Transfer the chicken and vegetable mixture into a 9-inch pie dish.

Step 11

Roll out the refrigerated pie crust and carefully lay it over the filling. Trim any excess dough and crimp the edges to seal.

Step 12

Brush the crust with the beaten egg to achieve a golden, glossy finish. Cut several small slits in the top of the crust to allow steam to escape.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Step 14

Allow the pot pie to cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1691.7g)

Amount per serving	% Daily Value*
Calories	2930.2

Total Fat 172.8g	0%
Saturated Fat 77.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 722.9mg	0%
Sodium 5508.3mg	0%
Total Carbohydrate 172.1g	0%
Dietary Fiber 13.9g	0%
Total Sugars 21.0g
Protein 169.8g	0%

Vitamin D 44.5IU	0%
Calcium 1018.3mg	0%
Iron 14.0mg	0%
Potassium 2281.9mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 23.2%

Carbs: 23.6%