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Queso Chicken Pot Pie

Queso Chicken Pot Pie
  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 6
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.
Updated November 5, 2018
Make With
Make With
Pillsbury Pie Crust

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 package (0.85 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 Pillsbury™ refrigerated pie crust, softened as directed on box

Steps

  • 1
    Heat oven to 425°F.
  • 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.
  • 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.
  • 4
    Place on rimmed sheet pan; bake 25 to 30 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

Expert Tips

  • To make ahead, make filling as directed in step 2. Spoon mixture into 1-quart freezer container; allow mixture to cool completely, lightly covered, 30 to 45 minutes in refrigerator. Cover and freeze up to 2 months. When ready to use, thaw completely in refrigerator at least 24 hours. Add thawed mixture to nonstick skillet; heat over medium heat until completely heated through. Then continue with recipe.
  • The serrano chile adds a nice warming spice to the filling. For a less spicy version, omit the chile.

Nutrition Information

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.
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