Mexican Chicken Pot Pie Recipes

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MEXICAN CHICKEN POT PIE



Mexican Chicken Pot Pie image

Pot Pie with a little twist to spark your taste buds! Cooking time does not include time to cook chicken.

Provided by Lindas Busy Kitchen

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups skinless chicken, cooked, and diced (your choice)
1 (20 ounce) jar salsa
1 (11 ounce) can mexicorn, drained
2 cups cheddar cheese, shredded
1/2 cup sour cream
2 teaspoons cumin
1 teaspoon garlic powder
1 (8 ounce) box Jiffy cornbread mix

Steps:

  • Cook chicken and dice.
  • Add the salsa, corn, and cheese, and mix well. Set aside.
  • Mix the corn bread according to the pkg. directions, or mix from scatch.
  • Mix the corn bread mixture in with the sour cream, cumin, and garlic powder.
  • Put in a casserole dish and bake following directions on corn bread box or pkg.
  • When cornbread is done, remove from oven, and cut into portion size pieces.
  • Serve hot.

TEX-MEX CHICKEN POT PIE



Tex-Mex Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
  • Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
  • Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
  • Combine the flour, salt, butter and shortening in a large bowl.
  • Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
  • Beat the egg with a fork and add it to the mixture along with the vinegar.
  • Add the cold water.
  • Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

SUNNY'S SOUTHWESTERN CHICKEN POT PIE



Sunny's Southwestern Chicken Pot Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt
1 pound chicken thighs and legs
8 sprigs fresh thyme
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
6 cloves garlic, 4 smashed the other 2 thinly sliced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema
1 egg

Steps:

  • Preheat the oven to 375 degrees F.
  • For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
  • For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
  • Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
  • Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
  • Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
  • Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

MEXICAN-INSPIRED CHICKEN POT PIE



Mexican-Inspired Chicken Pot Pie image

When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.

Provided by shannon

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 pound cooked skinless, boneless chicken thighs, chopped
1 (14 ounce) package frozen fire-roasted corn, thawed
1 (10 ounce) can enchilada sauce
1 (4 ounce) can sliced black olives
4 ounces processed cheese food (such as Velveeta®), cubed
salt and ground black pepper to taste
1 (8 ounce) package refrigerated crescent rolls
1 cup shredded Mexican blend cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
  • Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
  • Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 22.3 g, Fiber 2 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 745.9 mg, Sugar 4.9 g

MEXICAN POT PIE



Mexican Pot Pie image

This is a take off of Linda'sBusyKitchen recipe, which is awesome! I didn't have chicken and we like to add to it anyway, so I figured I would post it here.

Provided by newmama

Categories     One Dish Meal

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

1 lb lean ground turkey (93% lean is best)
11 ounces corn, drained
15 ounces black beans, drained (or chili beans)
4 ounces diced green chilies (or jalepenos)
16 ounces salsa
4 ounces sliced black olives (optional)
4 ounces monterey jack cheese, shredded (1 cup)
4 ounces cheddar cheese, shredded (1 cup)
8 1/2 ounces Jiffy corn muffin mix
1 egg
1/3 cup milk
1/3 cup reduced-fat sour cream
2 teaspoons cumin
1 teaspoon garlic powder

Steps:

  • brown turkey and drain.
  • spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
  • mix jiffy mix with egg, milk, sour cream, cumin and garlic.
  • spread over turkey mixture
  • bake at 400 for 25-30 minutes.

CHICKEN TACO PIE



Chicken Taco Pie image

This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get home. -Karen Latimer, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 tube (8 ounces) refrigerated crescent rolls
1 pound ground chicken
1 envelope taco seasoning
1 can (4 ounces) chopped green chiles
1/2 cup water
1/2 cup salsa
1/2 cup shredded Mexican cheese blend
1 cup shredded lettuce
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
2 tablespoons pickled jalapeno slices
Sour cream and additional salsa

Steps:

  • Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes., Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil. , Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes., Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.

Nutrition Facts : Calories 328 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 58 mg cholesterol, Sodium 1122 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 1 g fiber), Protein 17 g protein.

IMPOSSIBLY EASY MEXICALI CHICKEN PIE



Impossibly Easy Mexicali Chicken Pie image

Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin's with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

1 cup chopped or shredded cooked chicken
1 cup frozen corn (from 12-oz bag)
1 can (2 1/4 oz) sliced ripe olives, drained
1 small onion, chopped (1/4 cup)
1 tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
2 cups shredded Monterey Jack cheese (8 oz)
1/2 cup Original Bisquick™ mix
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1/2 cup guacamole
1/2 cup sour cream

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
  • Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.

Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g

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Top Asked Questions

How do you make chicken pot pie?
Chicken: Place milk, broth and stock powder in a large saucepan. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split). Remove chicken, shred or dice (don't worry if inside a bit uncooked). Chicken Pot Pie: Melt butter in a large pot over medium high heat. Add wine. Add flour and stir for 1 minute.
How to cook chicken tortilla pie?
Chicken Tortilla Pie has layer after layer of creamy, cheesy goodness. Refried beans and chicken make this a filling one dish meal. Preheat oven to 375 degrees. Add oil to a 12-inch cast iron pan.. Heat over medium heat. Add onion and cook 4 minutes. Add garlic and cook 1 more minute. Transfer onion/garlic mixture to a medium bowl.
How do you make a Mexican pie?
This Mexican pie is a perfect addition to comfort food recipes. In a skillet, add the ground meat, onions, and peppers to it. Brown ground beef mixture in a large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain the excess fat off of it.
What is Taco pot pie?
Taco Pot Pie takes a beef pot pie recipe and made it into a taco pie. This a great alternative to the classic pot pie recipe. This Mexican pie is a perfect addition to comfort food recipes. In a skillet, add the ground meat, onions, and peppers to it.

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