Tex Mex Chicken Pot Pie

Dive into comfort food with a zesty twist! This Tex-Mex Chicken Pot Pie is a bold, flavorful fusion of classic pot pie and vibrant Tex-Mex flavors. Packed with tender shredded chicken, black beans, sweet corn, and diced tomatoes with green chilies, it’s all simmered in a creamy, spice-infused sauce featuring chili powder, cumin, and smoked paprika. Topped with a golden, flaky pie crust brushed with egg wash, this dish is as visually stunning as it is delicious. Perfect for weeknight dinners or casual get-togethers, this hearty pie delivers the perfect blend of creamy, cheesy filling and savory spices, all baked to perfection. Serve it with a side of fresh avocado or a crisp green salad for a meal your family will rave about!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 cups cooked shredded chicken
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2.5 cups chicken broth
• 0.5 cup heavy cream
• 1 medium jalapeño, diced
• 1 medium green bell pepper, diced
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 can (10 ounces) diced tomatoes and green chilies (Rotel-style)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded Mexican cheese blend
• 2 sheets refrigerated pie crusts
• 1 large egg
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced jalapeño and green bell pepper, cooking until softened, about 3-4 minutes.

Step 3

Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

Step 4

Gradually whisk in the chicken broth and heavy cream. Cook for about 5 minutes, or until the mixture thickens.

Step 5

Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.

Step 6

Fold in the shredded chicken, frozen corn, black beans, and diced tomatoes with green chilies. Mix well and let simmer for 5 minutes. Remove from heat and stir in the shredded cheese.

Step 7

Unroll one pie crust and place it into a 9-inch pie dish, pressing it against the bottom and sides.

Step 8

Pour the Tex-Mex chicken filling into the pie crust, spreading it out evenly.

Step 9

Top with the second pie crust, trimming any overhang and crimping the edges to seal. Cut a few small slits into the top crust to allow steam to escape.

Step 10

In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture over the top crust for a golden finish.

Step 11

Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.

Step 12

Let the pie cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2838.9 grams (2838.9g)

Amount per serving	% Daily Value*
Calories	5316

Total Fat 309.70g	397%
Saturated Fat 136.20g	681%
Polyunsaturated Fat 3.00g
Cholesterol 1303mg	434%
Sodium 8153mg	354%
Total Carbohydrate 299.40g	109%
Dietary Fiber 33.60g	120%
Total Sugars 27.10g
Protein 343.50g	687%

Vitamin D 112IU	559%
Calcium 2088mg	161%
Iron 30mg	164%
Potassium 4317mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 25.6%

Carbs: 22.3%