Name: Creamy Chicken Pot Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 small jalapeno (diced); 1/2 cup onion (diced); 2 cloves garlic (minced); 1/2 cup salsa verde; 8 ounces white velveeta (or American cheese); 1 cup evaporated milk (or heavy whipping cream); 2 tablespoons olive oil; 2 cups onion (diced); 2 cups bell pepper (diced); 3 cups cooked chicken (diced (we used grilled chicken thighs)); 1 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/2 teaspoon chili powder; 2 pie crusts (homemade or store bought)

Description

A delicious and creamy chicken pot pie made with fresh ingredients.

Ingredients

Scale

1 tablespoon butter
1 small jalapeno (diced)
1/2 cup onion (diced)
2 cloves garlic (minced)
1/2 cup salsa verde
8 ounces white velveeta (or American cheese)
1 cup evaporated milk (or heavy whipping cream)
2 tablespoons olive oil
2 cups onion (diced)
2 cups bell pepper (diced)
3 cups cooked chicken (diced (we used grilled chicken thighs))
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/2 teaspoon chili powder
2 pie crusts (homemade or store bought)

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Instructions

Preheat oven to 375°.
In a saucepan over medium heat, melt the butter.
Add finely diced jalapeño and 1/2 cup diced onion and sauté for 2-3 minutes until softened.
Stir in salsa verde, white Velveeta and evaporated milk. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside.
Heat olive oil in a large skillet over medium heat.
Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin, chili powder and salt.
Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
Allow the pot pie to cool slightly before serving.

Notes

Make sure to finely dice the jalapeño and onion for better texture.
You can use either evaporated milk or heavy whipping cream based on your preference.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 15g
Cholesterol: 100mg