Our salsa verde chicken pot pie is an easy, one-pot meal that combines classic Americana pot pie with zesty Mexican flavors like salsa verde, queso blanco soup, and Cajun seasoning.
When we think of a classic, cozy main dish, we always think of pot pie. This classic dish is rich, creamy, hearty, and always a big hit.
Easy chicken pot pie, turkey pot pie, and easy beef pot pie are classics that we love serving our families. They’re the perfect dinner with a simple side like garlic cheese toast and no-bake chocolate cream pie for dessert.
You know us, though. We love getting creative with favorites, which is how we ended up making this Mexican-infused pot pie loaded with tender chicken and veggies in a rich, creamy, cheesy salsa verde sauce!
Why You’ll Love This Recipe
- Simple Ingredients: It only takes a few simple ingredients found in any kitchen or grocery store to make this recipe.
- So Easy: This simple recipe only takes a few simple steps and one pot to make!
- Customizable: You can easily tweak this recipe to suit your family’s taste.
- Great for Meal Prep: This is a freezer-friendly dish. Make an extra pot pie and freeze it for future meals!
Key Ingredients
You’ll find a complete list of ingredients, along with their exact amounts, in the recipe card at the end of the post.
- Chicken Breasts: Chicken breast chunks give the pot pie all its meaty goodness.
- Veggies: Mixed vegetables and celery are an easy, classic combination for the pot pie.
- Salsa Verde: Medium salsa verde adds deep, zesty flavor.
- Chicken Queso Blanco Soup: This soup adds more flavor, richness, and a cheesy flavor to the filling.
- Seasonings: A blend of Cajun seasoning, garlic powder, and red pepper flakes adds deep, smoky, spicy flavor to the filling.
- Refrigerated Pie Crust: Refrigerated pie crust gives you the same flaky, golden exterior with less work!
Variations
- Chicken: Use beef, pork, or even shrimp for different versions of this pot pie.
- Mild: Use mild salsa verde and omit the red pepper flakes.
- Extra Spicy: Use hot salsa verde and add diced jalapenos.
- Crust: You can use your favorite homemade pie crust for this recipe.
- Biscuit Topping: For more flavor and a different texture, drop rounds of jalapeno cheddar biscuits on top before baking.
- Homemade Salsa Verde: Use our salsa verde with avocado, and omit the avocado.
How to Make Salsa Verde Chicken Pot Pie
1: Saute the chicken, onions, and celery until the chicken is cooked and the onions are translucent.
2: Add the remaining ingredients and bring to a boil.
3: Cover with a pie crust, cut slits in the top, and brush with egg wash or melted butter.
4: Bake until golden. Enjoy!
Expert Tips
- Always use a cast-iron pan or oven-safe skillet for this recipe. Anything else will warp.
- Don’t skip the egg wash unless you want your crust to be pale.
- That’s it. It’s a simple recipe. =)
Salsa Verde Chicken Pot Pie FAQs
Salsa verde is a vibrant, tangy Mexican sauce made with tomatillos, green chiles, onions, garlic, and cilantro. It’s available in varieties ranging from mild to hot.
Refrigerate this pot pie for up to 3 days in an airtight container. Freeze for up to 3 months.
If you plan to make this pot pie for freezing, you should use a deep pie plate. Then, wrap the entire plate in a double layer of plastic wrap and a layer of foil.
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Salsa Verde Chicken Pot Pie (Easy One Pot Meal)
Ingredients
- 2 chicken breasts, boneless skinless, cut into small bite-size pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced.
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 12 ounce frozen mixed vegetables
- 16 ounce Mi Tienda Salsa Verde, medium
- 10.5 ounce chicken queso blanco condensed soup
- 1 cup cilantro, chopped
- 1 Pillsbury refrigerated pie crust
- 1 tablespoon butter, melted, or egg wash
Instructions
- Preheat the oven to 375 degrees.
- Using a large cast-iron pan or oven-safe skillet, heat oil over medium-high heat.
- Add chicken, onions, celery, and seasonings. Stir to combine. Cook until the chicken is no longer pink and onions are translucent and the celery are tender.
- Add the frozen vegetables, salsa verde, condensed soup, and cilantro. Stir to combine and heat just until mixture starts to boil.
- Cover with 1 pie crust dough and cut several slits in the top of the pie dough.
- Brush pie crust with melted butter, or use an egg wash.
- Place the cast-iron skillet in the oven and bake for 16-19 minutes or until the crust is golden.
- Carefully remove from the oven and serve with a side salad and crusty bread, if desired.
Notes
- Always use a cast-iron pan or oven-safe skillet for this recipe. Anything else will warp.
- Don’t skip the egg wash unless you want your crust to be pale.
This pot pie is crazy good. I’ve never had one with so much zesty flavor. Loved it.
That’s what I’m talking about. This is a Mexican party in my mouth, and no one is invited. I’m not sharing. LOL
I cooked this for dinner and it was so cozy. The salsa verde gives it a nice twist and the filling was creamy!
I really love the salsa verde in here. It’s such an unexpected but delicious ingredient that really elevates this dish! So cozy and comforting!