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!!