I enjoy chicken pot pie, especially when I am feeling a little under-the-weather or when a chilly wind is blowing, but sometimes, you need to add a little kick to this comforting dish. Since Bill and I love Mexican food, I decided to give this family favorite a twist and created Mexican Chicken Pot Pie.
The temperature – or “kick” – of this dish is controlled by the heat in the tomatoes and chilies. For just a little heat, choose a can of mild, but if punch it up to medium or hot if you want it to sizzle your tastebuds.
Also, if you do not have cooked chicken tucked away in your freezer, you can use two cans of chunk chicken to pull this dish together quickly.
For our family, this is a one-dish meal, but you could easily add a side salad or black beans cooked with spinach to fill up a plate.
Also, to keep this dish gluten-free, choose corn tortillas.
If you want to prepare this for the freezer, I would skip the tortilla topping and just bag the chicken mixture in a gallon-sized zip-top bag, freezing flat. Thaw in the refrigerator before adding the tortillas and cheese, finishing the recipe as directed.
Mexican Chicken Pot Pie
- 2 tablespoons olive oil
- 1 clove garlic, pressed
- 1 onion, chopped
- 2 cups cooked chicken, cubed
- 1 cup frozen corn, thawed
- 1 (10 ounce) can tomatoes and chilies
- 8 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- About 6 small corn or flour tortillas
- 1 cup Colby-Jack cheese, shredded
Preheat oven to 350 degrees.
Heat olive oil over medium-high heat in a large, oven-proof skillet. Add onion and garlic. Soften, stirring occasionally.
Add chicken, corn, tomatoes, cream cheese, sour cream, salt, and pepper. Stir together and bring to a boil. Remove from heat.
Cut tortillas into strips and place over the chicken mixture in the pattern you prefer. Top with cheese and place in oven for about 30 minute or until the casserole is heated through and the cheese is melted.
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