More About This Recipe
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.
While I added 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.
You can use large ramekins or 4 mini pie dishes. Ramekins will work best as they are deeper, but I used pie pans.
Top with sour cream and a pinch of Old El Paso™ Taco Seasoning and enjoy!