Salsa Verde Chicken Pot Pie (Easy One Pot Meal)
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.
Servings: 6 Servings
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
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.