Skip to Content
Menu

Queso Chicken Pot Pie

  • Jump to Recipe
  • Save
Tablespoon Kitchens
Updated Nov 5, 2018
  • Save
  • Share
  • Jump to Recipe
All other pot pies, bow down. This Mexican-style pot pie is filled with queso cheese, tender chicken, bell pepper and corn inside of a flaky pie crust. Pillsbury™ refrigerated pie crust and make-ahead directions make this chicken pot pie a must for weeknight dinners.

{{config.modalHeaderText}}
   

Queso Chicken Pot Pie

  • Prep Time 40 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 13
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 medium serrano chile, seeded and finely chopped (1 tablespoon)
  • 3 boneless skinless chicken breasts, cubed (1 lb)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup heavy whipping cream
  • 4 oz Kraft™ Velveeta™ original cheese product, cut into cubes
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/2 cup frozen whole kernel corn
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Heat oven to 425°F.
  • Step 
    2
    In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onion, bell pepper and serrano chile; cook about 3 minutes or until vegetables are just softened. Add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is cooked through. Reduce heat to medium. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in broth and whipping cream with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cheeses until melted. Stir in frozen corn.
  • Step 
    3
    Spoon mixture into ungreased 9-inch glass pie plate. Top with crust; seal edges, and flute. Cut slits in several places in top of crust.
  • Step 
    4
    Place on rimmed sheet pan; bake 25 to 30 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

Nutrition

480 Calories
29g Total Fat
25g Protein
29g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
110mg
37%
Sodium
960mg
40%
Potassium
290mg
8%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

  • Trademarks referred to herein are the properties of their respective owners.
© 2026 ®/TM General Mills All Rights Reserved