Prep time: 10 mins | Cook time: 40 mins | Serves: 6
Chicken Enchilada Pot Pie is my family’s favorite. If you are looking to bring your pie game to the top, this easy pot pie recipe is a must try! Very comforting and delicious with a flaky crust filled with spiced enchilada flavor!
INGREDIENTS
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1/4 c. butter
2 refrigerated pie crusts
1 small onion, chopped
2 cloves garlic, minced
1/4 c. flour
1 (4 ounces) can chop green chilies
1 (14 ounces) can of red enchilada sauce
1 (15 ounces) can of black beans, rinsed and drained
2 1/2 c. cooked chicken, chopped or shredded
1 (15 ounces) can of corn, drained
1/2 tsp chili powder
Kosher salt and freshly ground black pepper, to taste
1/2 tsp cumin
1 1/2 c. shredded Mexican blend cheese
How to make Chicken Enchilada Pot Pie
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Melt the butter in a large skillet or saucepan over medium heat. Once the butter has melted, add the onion to the skillet and cook for about 3 to 4 minutes or until tender. Then, add the garlic and cook for another minute.
Step 3: To the skillet, add the flour. Stir and cook for a minute. Then, stir in the enchilada sauce and bring it to a simmer. Once simmering, whisk in the green chilies, black beans, corn, chicken, cumin, and chili powder. Continue to cook for additional 5 minutes or until the mixture has thickened. Next, add 1 c of the cheese. Stir and cook until the cheese has melted. Season with salt and pepper to taste. When done, take the skillet off the heat.
Step 4: With the bottom crust, line a pie plate and sprinkle with the rest of the cheese. On top, spoon the filling. Cover with the other pie crust. Then, crimp the edges. In the middle of the top crust, cut a couple of slits.
Step 5: Place in the preheated oven and bake for about 30 to 40 minutes or until the pie is golden brown. If the edges begin to brown too quickly, cover the edges with foil.
Step 6: Remove the pie from the oven when done and allow it to rest for about 5 minutes before serving. Slice and enjoy!
Ingredients
- 1/4 c. butter
- 2 refrigerated pie crusts
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 c. flour
- 1 (4 ounces) can chop green chilies
- 1 (14 ounces) can of red enchilada sauce
- 1 (15 ounces) can of black beans, rinsed and drained
- 2 1/2 c. cooked chicken, chopped or shredded
- 1 (15 ounces) can of corn, drained
- 1/2 tsp chili powder
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tsp cumin
- 1 1/2 c. shredded Mexican blend cheese
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Melt the butter in a large skillet or saucepan over medium heat. Once the butter has melted, add the onion to the skillet and cook for about 3 to 4 minutes or until tender. Then, add the garlic and cook for another minute.
Step 3: To the skillet, add the flour. Stir and cook for a minute. Then, stir in the enchilada sauce and bring it to a simmer. Once simmering, whisk in the green chilies, black beans, corn, chicken, cumin, and chili powder. Continue to cook for additional 5 minutes or until the mixture has thickened. Next, add 1 c of the cheese. Stir and cook until the cheese has melted. Season with salt and pepper to taste. When done, take the skillet off the heat.
Step 4: With the bottom crust, line a pie plate and sprinkle with the rest of the cheese. On top, spoon the filling. Cover with the other pie crust. Then, crimp the edges. In the middle of the top crust, cut a couple of slits.
Step 5: Place in the preheated oven and bake for about 30 to 40 minutes or until the pie is golden brown. If the edges begin to brown too quickly, cover the edges with foil.
Step 6: Remove the pie from the oven when done and allow it to rest for about 5 minutes before serving. Slice and enjoy!
