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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Stir in the corn, black beans, and diced green chilies. Cook for another 2-3 minutes.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to toast the flour.

Step 5

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.

Step 6

Stir in the heavy cream, chili powder, cumin, paprika, salt, and black pepper. Mix well.

Step 7

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.

Step 8

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

Step 9

Roll out the refrigerated pie crust and lay it over the filling, trimming any excess dough. Crimp the edges to seal the crust.

Step 10

Brush the beaten egg over the top of the crust to create a golden finish.

Step 11

Cut small slits in the center of the crust to allow steam to escape while baking.

Step 12

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.

Step 13

Remove from the oven and let sit for 5-10 minutes before serving.

Step 14

Garnish with chopped cilantro and serve warm.

Nutrition Facts

Serving size	(2159.7g)

Amount per serving	% Daily Value*
Calories	2783.0

Total Fat 141.0g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 811.6mg	0%
Sodium 5007.3mg	0%
Total Carbohydrate 151.3g	0%
Dietary Fiber 30.1g	0%
Total Sugars 28.9g
Protein 220.8g	0%

Vitamin D 65IU	0%
Calcium 1138.7mg	0%
Iron 20.0mg	0%
Potassium 3996.2mg	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: 46.0%

Protein: 32.0%

Carbs: 21.9%