Tex-Mex Pot Pie

$Chicken Fajita Pot Pie slice on a plate.$

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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 under a flaky crust for a hearty dinner that’s packed with bold flavor.

Prep Time5

Cook Time1 15

Course: Main Dishes

Cuisine: American

Keyword: chicken casserole, fajita pot pie

Servings:

Calories: 514kcal

Author: Milisa

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

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in the oven at 325°F until warmed through or in a covered skillet over medium heat, stirring occasionally until heated through.

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