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Chicken Chile Pot Pie

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
Cook Time 35 minutes
Total Time 1 hour
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.