Warm up your dinner table with this comforting Green Chili Chicken Pot Pie, a delightful twist on the classic recipe. Bursting with flavor, this dish combines tender chicken, vibrant vegetables, and the smoky heat of Hatch green chiles, all enveloped in a flaky, buttery crust.
Perfect for cozy family meals or entertaining guests, this pot pie is both hearty and satisfying.
With its creamy filling and aromatic herbs, it’s sure to become a beloved favorite in your household. Enjoy the delicious fusion of flavors that makes every bite a true delight!
Why You’ll Love This Recipe:
People will love this Green Chili Chicken Pot Pie because it combines the comforting, classic flavors of chicken pot pie with a bold, spicy twist from Hatch green chile.
The creamy, flavorful filling—loaded with tender chicken, fresh vegetables, and a rich, savory sauce—pairs perfectly with the golden, flaky pie crust.
The addition of white wine and green chile gives the pie a subtle depth of flavor that elevates it from a traditional pot pie to something special.
It’s hearty, satisfying, and perfect for anyone who loves a little heat in their comfort food, making it ideal for cozy dinners or gatherings with family and friends.
Key Ingredients:
Hatch Green Chile: Roasted, peeled, and chopped to add a smoky, spicy flavor that sets this pot pie apart from the traditional version.
Chicken: Cooked and shredded for a tender, protein-packed filling.
Half & Half or Heavy Cream: Adds richness and creaminess to the sauce, making the filling smooth and comforting.
Butter and Flour: Used to create a roux that thickens the sauce and helps bind all the flavors together.
Vegetables: Carrots, celery, onions, and sweet green peas add texture, freshness, and flavor.
Chicken Broth: Enhances the savory depth of the filling.
Pie Crusts: Flaky and buttery, these crusts hold all the filling together and bake up golden and crisp.
White Wine (Chardonnay): Adds a touch of acidity and complexity to the filling, balancing the richness of the cream.
Green Chili Chicken Pot Pie
Ingredients:
4 Unroll Pie Crusts or similar, for top and bottom pie crusts for two pies (see photo)
1 Whole Chicken (Cooked, all meat removed and separated from bone/cartilage)
1 1/2 Cups Hatch Green Chile or similar New Mexico Green Chile (Roasted, Peeled, De-seeded, Chopped)
2 Cups Half & Half, Heavy Cream, or Whole Milk
1 egg (beaten)
1 Cup Sweet Green Peas
2 Cups Chicken Broth
4 Cups Celery (Chopped)
4 Cups Carrots (Chopped)
2 Cups White Onion (Chopped finely)
4 tbsp Flour
1 Cup Room Temp. Salted Butter
1/2 Cup White Wine (Chardonnay)
1 Teaspoon Black Pepper
1 1/2 Tsp. Salt
1 Tsp. Parsley (Fresh, Dried, or Ground)
1 Tsp. Thyme (Fresh, Dried, or Ground)
Instructions:
For Filling:
Preheat the oven to 400˚ F (200˚ C)
The first thing you’ll need is a large pot. You should already have all your vegetables prepared, i.e. chopped.
Add the butter, celery, onion, peas, and carrots to the pot on a medium-high heat. Cook the vegetables down for a few minutes. Until they’ve become soft, but not translucent. Then add the
Parsley, Salt, Pepper, and Thyme.
Add the flour, and stir until you’ve developed a roux.
Add your half and half, chicken broth, and Chardonnay, then turn the heat up to high and bring to a boil.
Once you see it begin to thicken, turn heat down to a medium heat, and simmer for 5-10 minutes.
Add chicken and Hatch Green Chile, then stir thoroughly, set aside.
For Crust:
You’ll need two 10 inch round glass oven-safe pie dishes.
Add one layer of unrolling pie crust to the bottom of each dish. Then trim excess dough from edges. (no need to grease dish)
Add the Hatch Green Chile Chicken Pot Pie filling to both pies, adding as much as you can.
Now, place the remaining unrolling pie crusts on top of the two filled pies.
Trim the excess dough from the edges.
With a basting brush, brush some of the beaten egg over the entire surface of both pie crusts.
With your hands, seal the edges of the pie, pinching them along the entire seam.
Poke several holes in the top of the pie to allow air to escape while baking.
Place in oven for 30 minutes.
Remove from oven, then let stand for 5 minutes.
Enjoy!!!