Green Chile Chicken Pot Pie

Elevate your comfort food game with this irresistible Green Chile Chicken Pot Pie, a spicy twist on a classic favorite. Tender shredded chicken is smothered in a rich, creamy sauce infused with vibrant green chiles, aromatic cumin, and a hint of chili powder for a southwestern kick. Packed with wholesome peas and carrots, this hearty filling is nestled between buttery, flaky pie crusts for the ultimate savory indulgence. Perfect for family dinners or meal prepping, this pot pie is both satisfying and full of bold, zesty flavors. Serve it fresh from the oven with a crisp side salad, and enjoy a mouthwatering meal that’s as comforting as it is memorable.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 cups Cooked and shredded chicken
• 4 tablespoons Butter
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Heavy cream
• 1 cup Canned diced green chiles
• 1 cup Frozen peas and carrots
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 sheets Pie crust dough, store-bought or homemade
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Step 3

Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook the roux for about 1-2 minutes to remove the raw flour taste.

Step 4

Gradually whisk in the chicken broth until smooth. Reduce heat to medium-low and allow the mixture to thicken, about 5 minutes.

Step 5

Stir in the heavy cream, green chiles, cumin, chili powder, salt, and black pepper. Let the sauce simmer for 2 minutes to meld the flavors.

Step 6

Add the cooked chicken, frozen peas and carrots, and mix until evenly combined. Remove the filling from heat and set aside.

Step 7

Roll out one sheet of pie crust dough and place it into a 9-inch pie dish, letting the edges hang over slightly.

Step 8

Pour the chicken and green chile filling into the pie crust, spreading it out evenly.

Step 9

Roll out the second pie crust and place it over the top of the filling. Trim the excess dough, then crimp the edges of the top and bottom crusts together to seal.

Step 10

Cut a few small slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.

Step 11

Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2450.0g)

Amount per serving	% Daily Value*
Calories	4486.0

Total Fat 239.6g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat 1.6g
Cholesterol 1074.1mg	0%
Sodium 7373.5mg	0%
Total Carbohydrate 270.7g	0%
Dietary Fiber 22.8g	0%
Total Sugars 22.8g
Protein 279.9g	0%

Vitamin D 86.5IU	0%
Calcium 384.8mg	0%
Iron 23.4mg	0%
Potassium 3362.6mg	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: 49.5%

Protein: 25.7%

Carbs: 24.8%