Tex-Mex Chicken Pot Pie Recipe

This cozy Tex-Mex Chicken Pot Pie is made with tender shredded chicken, black beans, corn, and zesty green chiles in a creamy, spiced sauce, all baked under a flaky pie crust. This recipe creates the ultimate comfort food with a delicious Southwestern twist, featuring a savory filling and a golden, buttery crust. It’s perfect for a family dinner on a cool evening and serves about 6 people.

Tex-Mex Chicken Pot Pie Ingredients

For the Filling:

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream or milk
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3 cups cooked, shredded chicken
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 (4-ounce) can diced green chiles
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste

For the Crust:

• 1 (14.1-ounce) box refrigerated pie crusts (2 crusts)
• 1 large egg, beaten (for egg wash)

How To Make Tex-Mex Chicken Pot Pie

1. Prepare the oven and crust: Preheat your oven to 400°F (200°C). Unroll one of the pie crusts and press it into the bottom and up the sides of a 9-inch pie dish.
2. Sauté the vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes, until softened. Stir in the minced garlic and cook for one minute more until fragrant.
3. Make the creamy sauce: Sprinkle the flour over the vegetables and stir constantly for one minute. This is called a roux, and it will thicken the sauce. Gradually whisk in the chicken broth and heavy cream until the mixture is smooth.
4. Simmer and season: Bring the sauce to a simmer and cook for 2-3 minutes, stirring, until it has thickened. Stir in the chili powder, cumin, oregano, salt, and pepper.
5. Add the fillings: Remove the skillet from the heat. Stir in the shredded chicken, black beans, corn, diced green chiles, and fresh cilantro until everything is well combined.
6. Assemble the pot pie: Pour the chicken filling into the prepared pie crust. Unroll the second pie crust and place it over the top. Trim any excess dough, then press and crimp the edges to seal. Brush the top crust with the beaten egg and cut a few small slits in the center to allow steam to escape.
7. Bake until golden: Place the pie dish on a baking sheet to catch any drips. Bake for 30-35 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly.
8. Rest before serving: Let the pot pie cool on a wire rack for at least 10-15 minutes before slicing and serving. This helps the filling set.

Recipe Tips

• Use a Rotisserie Chicken: To save time, a store-bought rotisserie chicken is perfect for this recipe. It’s already cooked, tender, and flavorful, making the prep work much faster.
• Don’t Skip the Roux: Cooking the flour with the vegetables for a minute helps remove any raw flour taste and is the key to creating a thick, creamy sauce that isn’t watery.
• Cut Vents in the Crust: Cutting slits in the top crust is a crucial step. It allows steam from the hot filling to escape, which keeps the crust from becoming soggy and ensures it bakes up flaky.
• Let the Pie Rest: It’s tempting to slice into the pie right away, but letting it rest for at least 10 minutes is important. This allows the creamy filling to cool down and set, so you get clean slices instead of a runny mess.

What To Serve Chicken Pot Pie

This Tex-Mex Chicken Pot Pie is a hearty all-in-one meal. It pairs beautifully with a simple side to balance its richness. A crisp green salad with a cilantro-lime vinaigrette or a dollop of sour cream and some sliced avocado on top are excellent choices. You can also serve it with a side of cornbread or tortilla chips for scooping up any extra filling.

How To Store Chicken Pot Pie Leftovers

• Refrigerate: Cover the pie with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven until warmed through for the best texture.
• Freeze: You can freeze the baked pot pie. Let it cool completely, then wrap it tightly in a layer of plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for about 45-60 minutes, or until hot.

Tex-Mex Chicken Pot Pie Nutrition Facts

• Serving Size: 1 slice (1/6th of pie)
• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 25g

Frequently Asked Questions

• Can I make this with a different crust? Yes, feel free to use your favorite homemade pie crust recipe. For a fun twist, you could also top the filling with a cornbread batter instead of a traditional pie crust.
• How can I make this vegetarian? To make a vegetarian version, omit the chicken and use 3-4 cups of mixed vegetables instead. Sweet potatoes, zucchini, and extra beans would be great additions. Simply substitute the chicken broth with vegetable broth.
• Is this recipe spicy? This recipe has a mild level of spice from the chili powder and green chiles. To increase the heat, you can add 1-2 chopped jalapeños along with the bell peppers or add a pinch of cayenne pepper to the sauce.
• Can I assemble the pot pie ahead of time? Yes, this is a great make-ahead meal. You can assemble the entire pie, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.

Try More Recipes:

• Tex-Mex Egg Muffins Recipe
• Tex-Mex Fried Rice Recipe
• Tex-Mex Frittata Recipe