Learn how to make a green chile chicken pot pie made with homemade pie crust, tender cuts of chicken, and a green chile filling.
I am forever adding green chile to dinner staples in my home, because green chile adds a slightly spicy and delicious flavor to dishes.
And also, because I’m a New Mexican, and I feel like adding green chile to everything is kinda what we do.
The past few weeks, the weather has been getting colder, and I’m craving those warm, comfort foods that I loved in my youth.
Did you ever have Schwan’s Chicken Pot Pies as a kid? On a special occasion, we would get to eat them and I loooved them. They started with a buttery, flaky crust and had a salty, creamy, satisfying filling. They were yummy!
Maybe that’s why I learned how to make chicken pot pies from scratch early in my 20s.
So, I started with my go-to chicken pot pie recipe, added in a bit of cumin, and plenty of hot New Mexican green chile.
And, well, it turned out every bit as great as I expected! It has the warm, comfort you’d expect out of a chicken pot pie, with a hint of spicy, New Mexican flavor.
If you like comfort food and you like New Mexican food, you’re going to love this food fusion.
Green Chile Chicken Pot Pie
Making the Crust
Start by adding flour, salt, and butter to a food processor. Pulse 10 – 12 times, until the butter is the size of peas. Drizzle in water and pulse 10 – 12 times more, until the dough binds together.
Turn dough out onto the surface and form into a square. Wrap with plastic and refrigerate for at least 2 hours, and up to 24 hours.
Making the Filling
Heat olive oil in a large pot and add salted chicken, cooking until brown. Transfer to a large bowl.
Reduce heat and cook onions and carrots until they start to soften. Add in garlic and cook another minute. Add to chicken.
Preheat oven to 425 degrees.
Melt butter in a large pot and add in flour, stirring until combined. Slowly whisk in chicken broth and milk, until it is smooth. Add back in chicken and veggies, along with potatoes, corn, and green chile.
Bring to a boil, season with salt, pepper, and cumin, then simmer for 15 – 18 minutes. When almost done, stir in peas and thyme.
Meanwhile, grab dough from refrigerator and turn out onto a surface. Roll into 1/4″ thickness. Use ramekins to cut out 6 circles.
Fill 6 ramekins with the chicken filling mixture, then top each with a circular pie crust.
Cut an “x” in the top of each pie crust, to allow to vent during cooking.
Place ramekins on a foil-lined rimmed baking sheet and bake for 30 – 35 minutes.
Let cool for 20 – 25 minutes, then enjoy!
Green Chile Chicken Pot PIe
Green Chile Chicken Pot pie made with a homemade pie crust, hearty filling, and lots of green chile flavor.
- 2 cups flour
- 1 tsp salt
- 12 tbsp butter cut into 12 pieces
- 1/2 cup water
- 4 tbsp olive oil divided
- 1 lb boneless chicken breasts
- 1 onion chopped
- 1 carrot peeled and chopped
- 2 cloves garlic minced
- 4 tbsp butter
- 2/3 cup flour
- 3 cups chicken broth
- 2 cups milk whole
- 3 potatoes peeled and cubed
- 1/2 cup corn kernals
- 1 cup green chile peeled and diced
- 1/2 cup peas
- 1 tsp ground thyme
- 1 tsp ground cumin
Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, another 10-12 pulses.
Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a square and wrap tightly with plastic. Refrigerate for at least 2 hours, and up to 24 hours.
Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Add veggies to the bowl of chicken.
Position a rack in the center of the oven, then preheat to 425 degrees. Remove the dough from the refrigerator.
Melt butter in same pot over low heat. Add the flour and cook, whisking constantly, until flour and butter are incorporated. Slowly whisk in chicken broth and milk, adding a little at a time, and whisking until well mixed after each addition. Whisk all of the clumps out, until you have a smooth texture. Bring to a boil, then add chicken and veggie mixture, potatoes, corn, and green chile.
Add a generous pinch of salt and pepper. Reduce heat to medium and simmer gently, stirring occasionally until the potatoes and carrots are tender, 15-18 minutes. Stir in peas, cumin, and thyme.
Meanwhile, turn dough onto a lightly floured surface and roll the dough into a 1/4" thickness. Place a ramekin face down onto the dough as a stencil, then use a knife to cut out a circle in the dough, which will be slightly larger than the diameter of the ramekin or bowl. Repeat until you have 6 dough circles. Cut one small X in the center of each circle.
Distribute filling evenly among six ovenproof ramekins.
Top each bowl of filling with a dough circle. Using your fingertips, gently press the dough down into the edge of the stew.
Place pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 30-35 minutes. Cool on a rack 20-30 minutes before serving.
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More Green Chile Comfort Foods
I love comfort foods and green chile! A fusion of the two is only natural. If you love it, too, check out these other yummy recipes!