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.
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