Smoky Chipotle Chicken Pot Pie

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Smoky Chipotle Chicken Pot Pie is a cozy twist on a classic comfort dish. With a rich blend of spices and a touch of heat from chipotle, this pie promises to warm you up on even the chilliest of days.

Ingredients for Smoky Chipotle Chicken Pot Pie

Boneless, skinless chicken thighs are the star protein, offering a tender, juicy texture. Carrots, peas, and corn provide a trio of sweetness and crunch that complements the savory filling. Onion and garlic lay the aromatic foundation, while a single chipotle pepper in adobo sauce introduces a smoky, spicy kick. Chicken broth and heavy cream create a luscious sauce, thickened with a touch of flour. A sprinkle of smoked paprika and ground cumin enhances the depth of flavor, rounded off with salt and pepper to taste. Ready-made refrigerated pie crusts simplify the process, and a beaten egg ensures a beautifully golden finish.

Tips & Tricks

  • For extra flavor, marinate the chicken in the spices for 30 minutes before cooking.
  • Ensure the pie crust's edges are sealed well to prevent leakage.
  • If the crust browns too quickly, cover the edges with foil halfway through baking.

Serving Suggestions

Pair this pie with a simple green salad or roasted vegetables for a complete meal. A glass of chilled white wine, like a Sauvignon Blanc, complements the smoky and creamy flavors beautifully.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs are preferred for their juiciness and flavor. If using breasts, keep an eye on cooking time to prevent dryness.
How spicy is this dish?
The chipotle pepper adds a moderate heat. Adjust the amount to suit your taste.
Can I make this pie ahead of time?
Absolutely! Assemble the pie, cover it tightly, and refrigerate it for up to a day before baking.

Smoky Chipotle Chicken Pot Pie Recipe Walkthrough

Preheat your oven to 400°F (200°C). This gives you plenty of time to prepare the filling. Start by melting the butter in a large skillet over medium heat. Toss in the onions and garlic, letting them sauté until they're translucent, filling your kitchen with that irresistible aroma.

Next, add the chicken thighs, along with the finely chopped chipotle pepper, smoked paprika, and cumin. Cook the chicken until it's nicely browned and fully cooked through, stirring occasionally so all those lovely spices coat the chicken evenly.

Sprinkle the flour over the chicken mixture. Stir well to coat everything evenly. Slowly pour in the chicken broth and heavy cream, stirring continuously. You’ll notice the sauce beginning to thicken—a sign that you’re on the right track.

Stir in the carrots, peas, and corn. Cook for another 5 minutes, allowing the vegetables to soften slightly. Season with salt and pepper to taste, adjusting as needed.

Roll out one of the refrigerated pie crusts and place it into a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust, spreading it out evenly. Cover with the second pie crust, sealing the edges well. Cut a few slits on top to let steam escape. Brush with the beaten egg for a perfect golden crust.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving, just enough time to set the filling but still serve warm.

Why You'll Love This Recipe

  • Perfect balance of smoky, spicy, and creamy flavors.
  • Uses convenient refrigerated pie crusts for ease.
  • Hearty, filling, and satisfying for the whole family.
  • Great make-ahead meal for busy nights.

Ingredients

2 lbs boneless, skinless chicken thighs
1 cup carrots, diced
1 cup peas
1 cup corn kernels
1 large onion, chopped
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, finely chopped
1/2 cup chicken broth
1 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent.
3. Add the chicken thighs, chipotle pepper, smoked paprika, and cumin. Cook until the chicken is browned.
4. Sprinkle the flour over the chicken mixture and stir well to combine.
5. Slowly pour in the chicken broth and heavy cream, stirring continuously until the mixture thickens.
6. Stir in the carrots, peas, and corn, and cook for an additional 5 minutes. Season with salt and pepper to taste.
7. Roll out one pie crust and place it in a 9-inch pie dish.
8. Pour the chicken and vegetable mixture into the pie dish.
9. Cover with the second pie crust, sealing the edges and cutting slits on top to allow steam to escape.
10. Brush the top with the beaten egg to ensure a golden crust.
11. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
12. Let it cool for a few minutes before serving.

Ratings and Comments

Thank you for your rating!