Chicken Chile Pot Pie

When I think of a cozy night in, I can’t help but crave a warm slice of Chicken Chile Pot Pie. This dish always transports me back to my grandmother’s kitchen, where the aroma of spices and savory goodness filled the air. The buttery cornbread crust cradles a hearty filling of tender chicken, vibrant black-eyed peas, and a zesty kick from green chiles. It’s the perfect comfort food for chilly winter evenings, making it a staple in my home during the colder months. Every bite brings back memories of family gatherings and heartwarming conversations around the table. I love how easy it is to prepare, allowing me to spend less time cooking and more time enjoying the company of loved ones. Trust me, once you try this Chicken Chile Pot Pie, you’ll want to make it part of your regular dinner rotation!

Essential Ingredients for Chicken Chile Pot Pie

The ingredients for Chicken Chile Pot Pie are not just a list; they tell a story of comfort and satisfaction. Each item plays a significant role in contributing to that rich, hearty flavor and creamy texture that makes this dish unforgettable. The key players include the chicken, which provides the protein, and black-eyed peas, adding both nutrition and a unique flavor.

• 1 (16-oz) package frozen black-eyed peas: These provide a hearty base, rich in protein and fiber, making the dish satisfying and nutritious.
• 2 Tbsp olive oil: A staple for sautéing, adding a healthy fat that enhances the overall flavor of the filling.
• 1 lb smoked sausage, cut into 1/4” bite-size slices: This brings a smoky depth that complements the other flavors beautifully.
• 1 (4-oz) can diced green chiles, undrained: They add a delightful kick, infusing the pie with mild heat and zest.
• 1/4 cup all-purpose flour: Essential for thickening the filling, creating a luscious texture.
• 1 (1.25-oz) envelope white chicken chili seasoning mix: A blend of spices that elevates the flavor profile of the dish.
• 3 cups unsalted chicken broth: Acts as the liquid base, enriching the filling while keeping it moist.
• 3 cups chopped cooked chicken: The star of the dish, providing protein and substance. You can use leftover rotisserie chicken for convenience!
• Salt and pepper to taste: The essential seasoning that brings all the flavors together.
• 1 (8.5-oz) box Jiffy cornbread mix: This mix creates a fluffy, sweet topping that pairs perfectly with the savory filling.
• 1 (14.75-oz) can cream-style corn: Adds sweetness and moisture, enhancing the overall richness of the pie.
• 1 large egg: Binds the cornbread topping together, ensuring a delightful texture.
• 3 Tbsp melted butter: Adds richness and flavor to the cornbread topping, making it golden and delicious.

Making Chicken Chile Pot Pie

Making a Chicken Chile Pot Pie is an enjoyable process that fills your home with delightful aromas. Each step is simple yet rewarding. Let’s dive right into the instructions and create a dish that will surely be loved by everyone!

1. Start by cooking the black-eyed peas according to package directions. Once cooked, drain them and set aside. This step ensures that your peas are tender and ready for the pie.
2. Preheat the oven to 400°. While the oven heats, spray a 9×13-inch baking dish with nonstick cooking spray. This will make it easier to serve the pie later.
3. In a Dutch oven, heat olive oil over medium-high heat. Add the smoked sausage and cook until it’s lightly browned. This should take about 5 to 7 minutes. The browning will enhance the flavor significantly, so don’t rush this step!
4. Once the sausage is browned, don’t drain the excess grease. Instead, add the all-purpose flour and the white chicken chili seasoning mix. Stir constantly for about 1 minute to build a base flavor.
5. Gradually add the chicken broth, stirring to loosen any bits stuck to the bottom of the pan. Keep stirring for around 3 minutes or until the broth begins to thicken slightly. The consistency should be creamy and inviting.
6. Now, stir in the green chiles, black-eyed peas, and chicken. Bring this mixture to a boil, allowing the flavors to meld together beautifully.
7. Pour the chicken mixture into your prepared baking dish. Spread it evenly so that every bite will be flavorful.
8. In a separate bowl, mix together the Jiffy cornbread mix, cream-style corn, egg, and melted butter. This will form your topping. Stir until combined and pour this mixture over the chicken layer in the baking dish.
9. Now, pop the baking dish into the preheated oven and bake for 35 to 40 minutes. You want the cornbread topping to be golden brown and cooked through. Check for doneness with a toothpick; it should come out clean.
10. Once your Chicken Chile Pot Pie is done, remove it from the oven and let it sit for about 10 minutes before serving. This will help the flavors settle.

Pro Tips and Tweaks

To ensure your Chicken Chile Pot Pie is as delicious as possible, here are some pro tips and tweaks to consider:

• Substituting Chicken: You can use leftover rotisserie chicken or any cooked chicken part you prefer, such as breasts or thighs.
• Broth Choice: Consider using low-sodium chicken broth to control the saltiness. This will allow you to season to taste while cooking.
• Spice Level: If you like more heat, add some diced jalapeños or extra spices to the filling.
• Extra Creaminess: For an extra creamy filling, stir in a small amount of cream cheese when combining the filling ingredients.
• Crust Alternatives: If you’re looking for alternatives to cornbread topping, you can use a biscuit mix or even a homemade pie crust.
• Serving Size: This recipe serves about 8. Consider making a double batch for larger gatherings or meal prep!
• Garnish: A sprinkle of fresh chopped cilantro or green onions on top before serving adds a fresh flavor and a pop of color.

What to Pair With Chicken Chile Pot Pie

Serving the Chicken Chile Pot Pie is all about complementing its rich flavors. Here are some perfect pairings:

• Fresh Green Salad: A crisp salad with mixed greens, ripe tomatoes, and a light vinaigrette balances the dish’s richness.
• Steamed Vegetables: Consider serving a side of steamed broccoli or green beans for a nutritious boost.
• Garlic Bread: For those who love bread, a slice of garlic bread is perfect for soaking up any leftover filling.
• Occasions: This dish is fantastic for family dinners, holiday gatherings, or potlucks, offering a crowd-pleasing option that never disappoints.
• Storage Tips: Leftovers store well in the refrigerator for about three days. Just reheat in the oven or microwave before serving.
• Seasonal Pairings: This is especially comforting during winter months, making it an ideal choice for cozy dinners amidst the cold.

FAQ

Conclusion

The Chicken Chile Pot Pie is a dish that beautifully combines flavors, textures, and heartfelt tradition. It’s the ideal comfort food that warms the soul and brings families together around the dinner table. I encourage you to give this recipe a try; you won’t be disappointed. Your friends and family will love it, and it might just become a new favorite in your home!

Chicken Chile Pot Pie

The ultimate comfort food, our Chicken Chile Pot Pie is a hearty blend of tender chicken, savory sausage, and vibrant chiles topped with a fluffy cornbread crust. Perfect for chilly evenings, this dish satisfies cravings for warmth and flavor. Make it tonight for an easy, mouthwatering meal!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 package black-eyed peas frozen
• 2 Tbsp olive oil
• 1 lb smoked sausage cut into 1/4” bite-size slices
• 1 can diced green chiles undrained
• 1/4 cup all-purpose flour
• 1 envelope white chicken chili seasoning mix
• 3 cups unsalted chicken broth
• 3 cups cooked chicken chopped
• salt and pepper to taste
• 1 box Jiffy cornbread mix
• 1 can cream-style corn
• 1 large egg
• 3 Tbsp melted butter

Equipment

• 6-quart saucepot
• 12-inch Non-Stick Skillet
• 9×13 inch baking dish
• Mixing bowls
• Rotary Cheese Grater

Method

 

1. Cook peas according to package directions; drain.
2. Preheat oven to 400°. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
3. Heat olive oil in a Dutch oven over medium-high heat. Add smoked sausage and cook until lightly browned. Don’t drain the excess grease.
4. Add flour and seasoning mix; cook, stirring constantly, for 1 minute.
5. Gradually add chicken broth, stirring to loosen bits from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken.
6. Stir in diced green chiles, black-eyed peas and chicken; bring to a boil.
7. Pour chicken mixture into the prepared baking dish.
8. In a bowl, mix together Jiffy mix, creamed corn, egg and melted butter. Spread cornbread topping over the top of the chicken mixture.
9. Bake for 35 to 40 minutes or until the crust is golden brown and cooked through.

Notes

• Tip 1: You can use rotisserie chicken in this recipe. Any cooked chopped chicken works well, including breasts, thighs, or canned chicken.
• Tip 2: I recommend using no-salt or low-sodium chicken broth in this dish for better control over saltiness.
• Tip 3: For an indulgent touch, consider adding a layer of Monterey jack cheese on top before baking.
• Tip 4: You can substitute canned black-eyed peas for a quicker prep.
• Tip 5: To thicken the filling, add a cornstarch slurry if it's not thickening as you would like.
• Tip 6: Feel free to add vegetables like onions, carrots, or celery to enhance the dish.
• Tip 7: Yes, you can freeze the Chicken Pot Pie. Just cool to room temperature and cover tightly before freezing.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.