Chicken Pot Pie is a dish I love to eat, but have been scared to make. Not anymore.
Here’s a quick and easy way to make it… and with a twist… Easy Mexican Chicken Pot Pies.
Adding just a touch of heat with the help of some Old El Paso Green Chilies, we’ve brought chicken pot pie to a whole new level. No rolling out pie dough as these are baked into ramekins and topped with Pillsbury Crescent Roll dough. Using Progresso’s Chicken Corn Chowder as your pot pie base this recipe is very easy to customize, so feel free to add whatever ingredients you prefer; I added some black beans, a little more corn, and green chilies.
First, gather your ingredients.
In a large bowl, pour in two cans of Progresso Chicken Corn Chowder.
Add 1/3 cup of extra corn. You can omit this if you like, but I really like corn. Plus using the frozen kind adds another texture dimension to the pot pie.
Add 2 tablespoons of Old El Paso Green Chilies. You can add more or use less depending on your tastes.
Add 1/3 cup black beans.
Stir all together.
Evenly distribute the mixture among 4 large ramekins or 4 mini pie dishes. Ramekins will work best as they are deeper, but I used pie pans.
Unroll dough; separate into 4 squares. Place 1 square over each ramekin or pie dish.
In small bowl, mix egg and water. Brush egg wash over dough.
Sprinkle 1 tablespoon of Mexican blend cheese over dough. Bake 11 to 13 minutes or until crusts are golden brown.
Top with sour cream and a pinch of Old El Paso Taco Seasoning.