As fall is upon us, I always lean towards the more comforting dishes, as we all do! And I was so in the mood for a good ol’ chicken pot pie….but also craving Mexican food at the same time! So, I thought to just combine my two cravings into one, gigantic, incredible dish, and OMG!! This. Hit the spot! My Spicy Southwestern Chicken Pot Pie was freaking awesome!
It starts in the crock pot with little fuss, then the meat is pulled into nice chunks, and everyone ends up into the pot creating one heck of a pie!!
This spicy filling is then piled mile-high into a pie pastry, and blanketed with more pastry, sealed, vented and marked with a chicken! Cookie cutter. 😉
I didn’t egg wash the top crust prior to baking, as I only had a few eggs left and needed them for something else. But if you want a deeper-colored crust, brush the top before baking and even sprinkle, lightly, with just a little kosher or sea salt if you’d like!
And….tadaaaaaahh!!!!!!! The big finish!!!!
Yea. Freaking crazy delicious!
I used the last of my grape tomatoes from the garden, along with some homegrown green onions, and a little sour cream to garnish the tops of our servings. And I must say, one DANG good pie!!!!!! (*You can, of course, make two pies if you’d like, instead of one large pie). But since it’s just the hubs and I, I just wanted to fuss with making one big one, and slice thinner slices and not mess with making two of them.
This filling would also be GREAT for enchiladas verde, too, with added salsa verde on top and smothered with more cheese! LOTS of uses, but my Spicy Southwestern Chicken Verde Pot Pie was one for the books!! And it’s easy to make to boot!!
Save this one for either an incredible weeknight or weekend meal, having leftovers to get you most of the way through the week. Or Make the filling ahead, and bake up this massively impressive and tasty pie for weekend guests for Football Sunday! 😀 Enjoy!!
- 3 lbs. boneless skinless chicken breasts, trimmed of any fat
- 1 medium onion, chopped
- 1 cup diced sweet red and green cubanelle peppers
- 1 rib celery, sliced
- 1 Tbl. cumin
- 1 Tbl. chili powder
- ¼ tsp. chipotle powder
- ¼ tsp. onion powder
- ¼ tsp. ground white pepper
- 4 large cloves garlic, minced
- 1½ cups cooled chicken bouillon (2 tsp. Better than Bouillon chicken base dissolved in 1½ cups boiling hot water, then cooled)
- ½ cup cold beer
- 1 large bay leaf
- 1¼ cups salsa verde
- 1 (10½ oz.) can cream of chicken soup
- 2 oz. regular cream cheese (1/4 of an 8 oz. block), cut into small pieces
- 2 cups shredded pepperjack cheese
- 1 (7 oz.) can white shoepeg corn such as Green Giant's, drained
- half of a tall can (DR WT 6 oz.) medium pitted black olives, drained and sliced into 3rds crossways
- 1 can black or dark red kidney beans, rinsed and drained
- enough pie pastry for deep dish double crust pie
- egg wash and sea or kosher salt if desired
- Into large oval or round crock pot, add chicken, onion, peppers, celery, cumin, chili powder, garlic, cooled bouillon and bay leaf. Place on lid, set to HIGH, and slow cook for 5 - 6 hours until chicken is tender enough to chunk or shred with two forks, pulling with the grain.
- Remove chicken to a baking sheet. (Drain broth from crock pot through a strainer over a bowl. Add strained veggies back into crock pot. Add salsa verde, soup and cream cheese to crock pot. Stir until mixed in. (*Save broth/juice from crock).
- With two forks, pull meat apart into small bite-sized pieces, or shred if you prefer, and add to crock pot. Stir to coat well.
- Fold in shredded cheese, corn, olives and beans. Turn off crock pot, and remove crock from cooking vessel. Let cool down to room temp. *Do ahead tip: you can save the meat up to 3 days to make pie later, or even freeze for future use. Thaw before using.
- Preheat oven to 400ºF.
- Line a 9" deep dish pie plate with half of pie pastry dough. Fill with cooled (room temp to lightly warm) filling. Top with second pastry, seal edges and flute, pierce top to vent. (You can do cut-outs or a lattice top if you want). Brush with *egg wash and sprinkle with a little sea salt or kosher salt if desired for a glossy, lightly salty crust. (*An egg wash is 1 egg beaten with 1 Tbl. cold water). I left mine plain this time.
- Pop into oven and bake 10 minutes. Turn down oven to 375ºF, and continue baking for another 35 - 40 minutes, until crust is golden brown. Let cool at least 60 minutes or longer before trying to slice. Pie will stay plenty hot. Serve with mexican-style rice and/or a tossed salad.