Pot pie… with some unexpected zesty flair.
It’s hard to get tired of classic Chicken Pot Pie, but when you need to shake up your game on the classic a bit, this Chicken Enchilada Pot Pie is a super delicious (and zesty) way to do it. It has all of the features you already know and love like a flaky crust and hot, comforting chicken filling… but you get all of that with rich spiced enchilada flavor. It’s a yummy mashup if there ever was one.
Serves 6
10m prep time
40m cook time
INGREDIENTS
2 refrigerated pie crusts
1/4 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup flour
1 (14 oz) can red enchilada sauce
1 (4 oz) can chopped green chilies
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 1/2 cups cooked chicken, chopped or shredded
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded Mexican blend cheese
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 400°F.
In a large skillet or saucepan, heat butter over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and cook 1 minute more.
Stir in flour and cook 1 minute. Whisk in enchilada sauce and bring to a simmer.
Stir in green chilies, black beans, corn, chicken, cumin, and chili powder and let cook until mixture has thickened, about 5 minutes.
Stir in 1 cup of the cheese until melted and season to taste with salt and pepper. Remove from heat.
Line a pie plate with bottom crust and sprinkle with remaining cheese. Spoon filling over the top.
Top with other pie crust and crimp edges as desired. Cut a few slits in center of top crust to release steam.
Bake until golden brown, 30-40 minutes, covering edges with foil if they start to brown too quickly.
Let rest 5 minutes before serving. Enjoy!