mexican chicken pot pie

mexican chicken pot pie | Cody Uncorked

I’m back! Happy 2016!

This Mexican Chicken Pot Pie recipe is PERFECT for the cold weather we’ve (finally) been experiencing. It’s a spicy take on classic comfort food. Don’t be intimidated by the long list of ingredients – you can definitely make substitutions as needed!

mexican chicken pot pie | Cody UncorkedOne of the great things about this recipe is that you’re using a lot of prepared items. The chicken is already cooked (you can use rotisserie!), the puff pastry is frozen, the hominy and green chiles are canned, the broth can be purchased… really you’re only chopping up garlic, an onion, a jalapeño, a bell pepper and some cilantro. Boom!

mexican chicken pot pie | Cody Uncorked

As I mentioned, you can easily customize this recipe as much or as little as you want. I think corn and black or pinto beans would be a great addition… Here are some substitution ideas I think would be great!

Substitutions Ideas
Hominy: use diced white potato
Sazon seasoning: use a blend of spices (like this Homemade Sazon Seasoning from Skinnytaste)
Heavy cream: use regular milk if you’d like!
Cilantro: replace with chives or even parsley for brightness
Puff pastry: can be replaced with prepared or homemade pie crust

mexican chicken pot pie | Cody Uncorked

Mexican Chicken Pot Pie
adapted from Simply Laura

2 tablespoons olive oil
1 large yellow or white onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 jalapeno, finely chopped
Salt and freshly ground black pepper
5 tablespoons unsalted butter
1/3 cup all-purpose flour, plus more for dusting
2 1/2 cups chicken broth
1 packet cilantro + tomato Sazón seasoning
1 1/2 teaspoons chili powder
1 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon dried oregano
One 4-ounce can mild green chiles
One 15-ounce can hominy, drained
4 cups cooked shredded chicken
1/4 cup heavy cream
1/4 cup chopped fresh cilantro
1 sheet puff pastry
Egg wash (1 egg beaten with a little milk or water)

Preheat the oven to 400 degrees and coat a medium casserole dish with nonstick spray.

Place a large pot over medium heat. Once warm, add oil and allow it to heat up, then add the onion, bell pepper and jalapeno and season with salt and pepper. Once the veggies have softened (about 4-5 minutes), add the garlic and stir for another minute or until fragrant.

Add the butter and stir until melted. Sprinkle the flour and stir to combine, then stir continuously for about 1-2 minutes to cook the flour.

Add the chicken broth, sazon seasoning, chili powder, granulated garlic, paprika, oregano, green chiles and hominy. Bring to a boil, reduce the heat to medium and simmer for 10 minutes or until thickened.

Add the cooked chicken and cream, then allow everything to simmer for another 10 minutes. Season with salt and pepper, stir in the cilantro and turn off the heat.

On a lightly floured surface, roll out the puff pastry to be about an inch larger on all sides than your baking dish.

Pour the chicken mixture into the prepared casserole dish and lay the puff pastry on top, allowing the sides to hang over. Make a few slits in the top of the pastry with a paring knife, then brush the pastry with egg wash and season lightly with salt and pepper. Bake until the top is a deep golden brown, about 20 to 25 minutes. Allow to rest for 10 minutes before serving.

mexican chicken pot pie | Cody Uncorked


signature | Cody Uncorked.


  1. Glad your back! Love the pie!

  2. What an awesome dish! Keep ’em comin!

  3. This looks like heaven! I have to try this!

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