As far as pot pie recipes go, this Southwest Chicken Pot Pie is the best. Not only is this pot pie approachable, it’s completely loaded with southwestern flavors. This recipe can be made into four individual pies or one 9-inch pie.
This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine.
Made with precooked chicken, onion, red bell peppers, corn, black beans, and a mix of spices, the ingredients are cooked on the stove top before going into a pie dish. The pies are then topped with homemade cheddar pie crust that turns golden brown and crisp during baking. This is a great recipe to make for your family!
Most of the time I cook something healthy for dinner. That usually consists of a piece of grilled chicken or fish served with rice and a vegetable. Lighter meals like this are perfect for summer.
The weather here has been cooler these last couple weeks and it’s made me long for a hearty meal from my childhood – chicken pot pie. This is honestly one of my favorite comfort foods, right after mac ‘n cheese.
Today’s pot pie recipe is a southwestern twist on a good ol’ classic. It’s creamy, full of spices, and topped with a cheddar cheese crust.
It’s served with sour cream, cilantro, and fresh lime to tie all the southwest flavors together.
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How to make southwest chicken pot pie
This recipe is super easy to throw together.
Pot pie seems difficult but it’s just a mix of Tyson® Fully Cooked Southwestern Chicken Breast Strips and vegetables with a rich, creamy gravy that’s spiced with paprika, cumin, salt, pepper, and chili powder.
I like to use Tyson® Fully Cooked Southwestern Chicken Breast Strips because it saves time. There’s no need to precook chicken for the recipe.
The chicken is raised with no antibiotics, hormones, or steroids so you can feel good about serving it to your family. I found these Tyson Foods Chicken strips at Kroger in the refrigerated section.
Cook the vegetables in a large pot, add a little flour for thickener, then pour in chicken stock.
Let the filling cook until it turns bubbly and thick. Stir in the chicken, spices, and a dash of heavy cream.
Take the filling off the heat and let it cool to room temperature. Once it has cooled it’s ready to go into a pie dish.
How to make pot pie crust
I used my favorite pie crust recipe to top the southwest chicken pot pie. It’s sturdy and bakes up light and flaky. The perfect topping for the rich hearty filling.
My pie crust calls for both butter and shortening. Butter adds rich flavor while shortening creates light, flaky layer.
I shredded sharp cheddar cheese and added to the pie dough for extra flavor – the best decision ever!
Making the crust for the pot pie is the most time-consuming part of the recipe. The dough needs to be chilled for at least an hour before rolling it out for the pie.
If you are short on time, you can use pre-made store-bought dough instead. But, be sure to sprinkle cheddar cheese over the top so you don’t miss out on the deliciousness it adds to the pie.
How to make mini pot pies
The thing I love about this recipe is it works for a full-size 9-inch pie or four mini 6-inch pies.
To make mini pies, you’ll need to roll the dough out large enough to cut four 6 ½-inch circles of dough. I like to flip my 6-inch pie pan over and trace around it, cutting a little larger than the pan.
You may find it easier to cut two circles, reroll the scraps, then cut two more circles. Just keep in mind the dough will become tough if it’s rerolled too many times.
If you choose to use store-bought dough that’s already rolled out into a 10-inch circle, you’ll need to roll it out just a tad more so it’s large enough to cut out the four smaller circles.
Lay the cutouts over the filled pie pans and fold under the excess dough. You can flute the edges or crimp them with a fork.
Cut small vents in the top of the dough so steam can be released during baking.
Brush the top with egg wash so the crust will turn golden brown. And don’t forget to sprinkle cheddar cheese over the top of the crust if you’re using a store-bought crust.
The thing I love about this southwest chicken pot pie is it’s so versatile. You can switch up the veggies, meat, and spices to create your own favorite combinations.
Southwest Chicken Pot Pie
For the crust
- 1 and 1/2 cups (195 grams) all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cold shortening, cut into pieces
- 4 tablespoons cold unsalted butter, cut into pieces
- 3/4 cups (85 grams) grated sharp cheddar cheese, plus more for topping
- 5-7 tablespoons ice water
For the filling
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium red bell peppers, diced
- 1/3 cup (43 grams) all-purpose flour
- 2 and 1/2 cups (600 milliliters) chicken broth, plus more as needed
- 1 cup (165 grams) frozen corn , thawed
- 1 (15 ounce) (425 grams) can black beans, rinsed and drained
- 1 (12 ounce) (340 grams) package Tyson® Fully Cooked Southwestern Chicken Breast Strips, shredded
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 cup (60 milliliters) heavy cream
- 1 large egg
- 2 tablespoons water
For the toppings
- lime wedges
- sour cream
- You’ll need 4 6-inch individual pie pans. Alternatively, you can use 1 deep dish 9-inch pie pan.
Make the crust
- Combine the flour and salt in a large mixing bowl. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until coarse crumbs form. Don’t try to work it in too well. Large clumps are perfectly okay. Gently stir in the cheddar cheese.
- Drizzle just enough water over the flour to moisten it. You will know you have enough liquid when you can squeeze the mixture and it holds together. Shape the dough into two balls and flatten each ball into a disc. Wrap the discs with plastic wrap and refrigerate for at least 1 hour.
Make the filling
- Melt the butter in a large skillet over medium-high heat. Add the onion and peppers. Cook while stirring the vegetables until they start to soften, about 3 minutes. Sprinkle the flour over the onion mixture and stir to combine. Cook for 1 minute then pour in the chicken broth and stir to combine. Continue to cook until the mixture starts to bubble and thicken, about 3 minutes.
- Stir in the corn, black beans, and chicken. Add the paprika, cumin, salt, pepper, and chili powder. Stir to combine. Stir in the heavy cream and let it cook until thickened, about 3 minutes. If it seems too thick, add a little more broth. Remove from heat and let the filling cool to room temperature.
- Meanwhile, preheat the oven to 350°F. Roll the dough out onto a lightly floured surface. It needs to be large enough to cut 4 circles of dough that are just a bit larger than the pie pans. (If you’re making one large pie, roll the dough into a 10-inch circle.) Fill the pie pan with the cooled filling. Lay a round of dough over the top of each pie. Fold the edges under and flute as desired. Use a small knife to cut vents in the top of the crust. Mix the egg and water together then brush it all over the top of the crust. Sprinkle more cheddar cheese over the top if desired.
- Set the pies on a baking sheet and bake 25 to 30 minutes, until the crust is golden brown and the filling is bubbly. Serve with sour cream, cilantro, and lime wedges.
Make ahead tip
- The filling can be prepared 1 day in advance. Cool, cover, and refrigerate. Assemble the pies and bake as directed.
- The pie dough can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw in the refrigerator overnight before using.
- Both unbaked and baked pies freeze well! Place the pies on a baking sheet and freeze them for 45 minutes. Cover each pie tightly with heavy duty foil and freeze them for up to 3 months. Thaw in the refrigerator overnight and bake as directed or bake until warmed through.