Mexican Chicken Pot Pie. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough.
All other pot pies, bow down. This Mexican-style pot pie is filled with queso cheese, tender chicken, bell pepper and corn inside of a flaky pie crust. Pillsbury™ refrigerated pie crust and make-ahead directions make this chicken pot pie a must for weeknight dinners. You can cook Mexican Chicken Pot Pie using 3 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mexican Chicken Pot Pie
- It’s 2 packages of grands biscuits.
- It’s 1 cup of tortilla chicken soup.
- It’s 1 tbsp of cornstarch.
This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Here's what goes in Chicken Pot Pie. Nothing unusual here – but just a couple of comments on some of the ingredients: Stock powder – this adds more flavour in. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs.
Mexican Chicken Pot Pie instructions
- preheat oven to 375°.
- grease large muffin tin.
- fill bottom of muffin cup with biscuit stretching to cover sides.
- mix cornstarch with soup and fill biscuit cups.
- stretch biscuits to cover the top.
- poke fork hole in top of each one to vent.
- cover with foil and bake approximately 30 minutes.
It's cozy comfort food that's wonderful in the winter! Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made from scratch, it can be really delicious and satisfying. Mexican Chicken Pot Pies recipe: This recipe can be cooked in muffin tins for individual servings or cooked as a casserole. Big Night In At Home – Chicken pie is a great excuse to bring people together. This pot pie recipe is a weekend affair — meaning, you should put on some music and set aside some time to make this!