Chicken Enchilada Pot Pie
An easy pot pie recipe with Mexican appeal! Each Chicken Enchilada Pot Pie is hearty, zesty, and a real crowd pleaser. If your family loves classic chicken pot pies (and loves Mexican food) expect hugs, praise, looks of adoration when you serve these little beauties.
The “favorite dinner” varies in our house from season to season, yet one dish that is always high on the list is a good pot pie recipe.
Lt. Dan has loved pot pies as long as I’ve known him. The year we met, he would leave the office we were both interning in, to go out for pot pie lunches on Fridays.
We weren’t dating at the time, but a girl doesn’t forget when she notices the key to a man’s heart.
Twenty years and two babies later, and I still know how to make him smile.
Carson has followed suit, agreeing with daddy that a pot pie recipe is the end-all when it comes to comfort food.
Yet, even with our favorite classic pot pie recipe, it’s sometimes fun to mix things up and add a little ole’ to the dinner table.
My Chicken Enchilada Pot Pie recipe couldn’t be easier.
I made a quick chicken enchilada filling using fresh veggies, Old El Paso Green Chiles and Enchilada Sauce. Old El Paso Enchilada Sauce is so flavorful, it turns plain chicken filling into something truly amazing.
I scooped the filling into muffin tins lined with puff pastry. Then I topped each Chicken Enchilada Pot Pie with cheese, closed them up, and popped them in the oven for 20 minutes.
And look what comes out…
Crispy little pies filled with zesty chicken and rice filling, oozing with cheesy goodness.
Like I said, I hold the key to the heart of both of the men in my house.
This easy Chicken Enchilada Pot Pie recipe helps me keep my whole family happy, even on a busy week night.
Chicken Enchilada Pot Pie
- 2 sheets frozen puff pastry thawed
- 1 tablespoon butter
- 1 shallot chopped
- 1 clove garlic minced
- 8 ounces chicken breast cut into 1/2-inch cubes
- 1/2 cup red bell pepper chopped
- 1 cup cooked rice
- 1 can Old El Paso Chopped Green Chiles
- 1 can Old El Paso Enchilada Sauce
- 1/4 cup chopped cilantro
- 3/4 cup shredded pepper jack cheese
- 1 egg
- Preheat the oven to 400 degrees F. Spray two large muffin tins with non-stick cooking spray. Lay the puff pastry out flat and cut each piece into 4 equal squares (8 squares all together). Then fit the puff pastry squares into the muffin tins, spreading them out so they don't touch.
- Place a large skillet over medium heat. Add the butter, and once melted, saute the shallots and garlic for 2-3 minutes. Then add the chicken and red pepper. Saute another 3-5 minutes, until the chicken is mostly cooked through. Stir in the rice, green chiles, Old El Paso Enchilada Sauce, and cilantro then turn off the heat.
- Spoon the chicken enchilada filling into the prepared puff pastry cups. Sprinkle the top of each with shredded cheese. Fold the ends over the top and brush with egg wash, made with 1 egg + 1 tablespoon water.
- Bake the Chicken Enchilada Pot Pie recipe for 20 minutes until golden and crispy on top. Then use a butter knife to gently lift the pot pies out of the muffin tins. Serve warm.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: The post is sponsored by Old El Paso. All opinions are my own.