Tex-Mex Pot Pie
If you love a cozy pot pie but want something a little more exciting than the classic version, this Tex-Mex Pot Pie is going to be a new favorite. Creamy chicken filling with peppers, spices and white queso sauce is baked in a flaky crust for a hearty dinner that’s packed with bold flavor.
While enjoying a Chicken Fajita Taco Salad at our favorite Mexican place, I was inspired to make a chicken pot pie with chicken fajita filling. I can’t wait for y’all to try this one! It’s so delicious and something out of the ordinary.
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Why You’ll Love This Recipe
- Creamy Tex-Mex chicken pot pie with queso sauce. Tender chicken, peppers and spices are tossed in a creamy salsa verde and white cheese sauce that makes this pot pie extra rich and flavorful.
- A fun twist on classic chicken pot pie. If you’re looking for an easy Tex-Mex dinner idea with chicken and pie crust, this recipe brings the comfort food you love with bold southwest flavors.
- Simple weeknight comfort food recipe. Using cooked chicken keeps this easy chicken pot pie with salsa verde and queso sauce quick to prep and perfect for busy nights.
Ingredients for Tex-Mex Pot Pie
Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Evaporated milk
Salt
Pie crust
Egg white (for brushing crust)
How to Make Tex-Mex Pot Pie
- In a saucepan over medium heat, melt the butter.
- Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
- Stir in salsa verde, white Velveeta, evaporated milk and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin and chili powder.
- Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
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- Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
- Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
- Allow the pot pie to cool slightly before serving.
Tex-Mex Pot Pie is great with pico de gallo, sour cream and guacamole. Add a side of Mexican Corn for a family-favorite dinner that is sure to break any boring dinner routine.
If you try this Tex-Mex Pot Pie recipe, leave a comment and star rating below and let me know how you liked it.
Tex-Mex Pot Pie
Ingredients
for the white queso sauce
- 1 tablespoon butter
- 1 small jalapeno diced
- ½ cup onion diced
- 2 cloves garlic minced
- ½ cup salsa verde
- 8 ounces white velveeta or American cheese
- 1 cup evaporated milk or heavy whipping cream
for the pot pie
- 2 tablespoons olive oil
- 2 cups onion diced
- 2 cups bell pepper diced
- 3 cups cooked chicken diced (we used grilled chicken thighs)
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- ½ teaspoon chili powder
- 2 pie crusts homemade or store bought
- 1 egg white beaten
Instructions
- Preheat oven to 375°.
- In a saucepan over medium heat, melt the butter.
- Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
- Stir in salsa verde, white Velveeta and evaporated milk. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin, chili powder and salt.
- Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
- Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
- Brush the top with beaten egg white.
- Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
- Allow the pot pie to cool slightly before serving.
Notes
Nutrition
More Tex Mex Chicken Dinners
