Southwest Chicken Pot Pie

Precooked chicken and frozen veggies are easy shortcuts that let you make a tasty homemade crust without too much time in the kitchen.

Serves: 5Prep: 25 minutesCook: 35 minutesTotal: 1 hourDifficulty: Easy

Serves: 5


  • 1 cup all-purpose flour
  • 1⁄2 cup yellow cornmeal
  • 1⁄2 teaspoon kosher salt
  • 6 tablespoons cold butter, cut into pieces
  • 1 large egg yolk
  • 4 tablespoons cold water
  • 1 tablespoon olive oil
  • 1 package (12-14 oz.) frozen pepper and onion blend
  • 3 cups cooked, shredded chicken
  • 1 teaspoon coarse salt
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground black pepper
  • 1 package (8 oz.) cream cheese
  • 1 can (7 oz.) diced green chiles or jalapeños, drained
  • 3⁄4 cup chicken broth
  • 2 tablespoons melted butter
  • 1⁄4 teaspoon ground cumin


  • Heat oven to 400°F.
  • In the bowl of a food processor combine flour, cornmeal, salt and butter. Pulse until mixture looks like coarse crumbs. Add egg yolk and water, 1 tablespoon at a time, until dough comes together. Flatten in a disk and refrigerate until ready to use.
  • Heat oil in a large skillet over medium-high heat. Add pepper and onion blend, cooking 8-10 minutes until thawed and liquid has evaporated. Add chicken, salt, cumin, garlic and pepper; stir to combine. Reduce heat to medium; add cream cheese, green chiles and broth. Cook, stirring occasionally, until cream cheese melts.
  • Transfer chicken mixture to a 2 quart casserole dish.
  • On a lightly floured surface roll out cornmeal dough to fit the casserole pan. Place on top and cut several slits to vent. Brush top with 2 tablespoons melted butter and sprinkle with ground cumin.
  • Bake 25-28 minutes until crust is golden and filling is bubbling. Allow to stand 15 minutes before serving.
  • Refrigerate leftovers.
  • Tip: Try making this with leftover Thanksgiving turkey instead of chicken.