Southwest Chicken Pot Pie

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This fantastic twist on pot pie includes some time-saving tricks, like using frozen puff pastry for the crust and shredding a rotisserie chicken, so you can enjoy this comforting dish hot from the oven in about an hour. The filling can be adapted to a vegetarian version, by simply substituting vegetarian broth for chicken broth and replacing the chicken with cubed and sautéed butternut squash. And, feel free to adjust the chiles and hot sauce to taste!

Serves: 6
Difficulty: moderate
Prep time: 15 min
Cook/Bake time: 50 min
Special tools: six 5″ pie dishes or one 9″ deep-dish


1/4 c butter
1 med yellow onion, diced
2 red bell peppers, diced
1 T garlic, minced
1 jalapeño, diced
1/3 c flour
3 c chicken broth
1 c frozen corn
1, 15 oz can black beans, drained and rinsed
1/2 c diced green chiles (approx. 8 oz) mild or hot, or combination
1 T hot sauce, such as Tapatio, as desired
1 t Spanish smoked paprika
2 t cumin
1 t coriander
1/4 t ea salt and pepper
1/2 t chili powder
2 T lime juice (approx. 1 lime)
1 rotisserie chicken, remove bones and skin, diced (approx. 4 c)
1/2 c heavy cream
2 oz cotija cheese, crumbled
1 bunch cilantro, chopped
pinch cayenne (optional)

1 sheet puff pastry, thawed
1 egg, beaten


In large soup pot, melt butter over medium heat and cook onion and bell pepper 3 min, until softened. Add garlic and jalapeño, cooking 1 min more. Stir in flour and broth and bring to a boil, cooking until thickened, 2 min. Add corn, beans, chiles, hot sauce, spices (except cayenne), as well as lime juice and chicken and return to a simmer. Add cream, cotija and cilantro, then adjust seasonings, as needed, adding cayenne and more salt, as desired. If filling is too thick, add a bit more broth and cream. Remove from heat. (Filling can be made 1-3 days ahead and chilled until ready to use.)

Preheat oven to 350 degrees. Pour filling into pie pans until 1/2″ from top, being careful not to overfill to avoid spill over. Reserve any remaining filling, which can be frozen and used later. Place puff pastry sheet over filling and trim away excess, pinching and tucking in edges. Brush with beaten egg, then cut two small vents in center and bake on a sheet pan in preheated oven 30 min, until puffed in center and deep golden brown. Remove from oven and let rest 5 min before serving.