Mexican Chicken Pot Pies
I love a good chicken pot pie but these Mexican Chicken Pot Pies are a fun twist on classic comfort food. These make amazing appetizers if you are entertaining or having a fun dinner. These mini pies are filled with shredded chicken, corn, beans, rice, and homemade nacho cheese sauce and they are always a hit.
I’m kind of a fan of anything that lets me convert comfort food into finger food. These cute little Mexican Chicken Pot Pies use uncooked tortillas instead of pie crust and are filled will all my favorite Mexican flavors. These are a bit easier for entertaining with than our favorite Chicken Enchiladas or our Slow Cooker Cafe Rio Sweet Pork (and way less messy to eat).
This recipe is super mild and even my pickiest eater loved it. You can definitely spice things up a bit though if your family doesn’t mind a bit of extra heat.
These would be amazing with green chilies, peppers, onions, or a bit of jalapeño mixed in. You can really customize the filling any way you’d like it.
Mexican Chicken Pot Pie Ingredients
- Uncooked tortillas
- 1 cup cooked rice
- 1 cup black beans, rinsed
- 1 cup corn
- 1 cup shredded chicken, seasoned with taco seasoning
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- 1 tsp salt
- 1 tsp cayenne pepper
- 2 cups cheese, shredded
Mexican Chicken Pot Pie Instructions
Preheat your oven to 350 degrees.
Combine the rice, corn, beans, and shredded chicken.
In a small saucepan, melt the butter. Add in your flour and cook for 2-3 minutes until well combined. Stir in the milk and add in the salt and cayenne pepper.
Cook for several minutes until the mixture begins to thicken then add in 2 cups of shredded cheese.
Stir the cheese sauce into your chicken mixture.
Use a cup to cut a circles out of your uncooked tortillas.
Place the tortilla circles in a muffin tin, pressing them against the side like you would with a pie crust.
Fill each muffin cup with your chicken mixture and top with another tortilla circle or strips of tortilla formed in a lattice. Kids can help with this step and have a blast creating their own mini-pies.
Bake for 13-15 minutes, or until the tortilla is fully cooked and lightly toasted.
Print this Mexican Chicken Pot Pie Recipe for Later
Mexican Chicken Pot Pie
I love a good chicken pot pie but these Mexican Chicken Pot Pies are a fun twist on classic comfort food. These make amazing appetizers if you are entertaining or having a fun dinner. These mini pies are filled with shredded chicken, corn, beans, rice, and homemade nacho cheese sauce and they are always a hit.
Ingredients
- Uncooked tortillas
- 1 cup cooked rice
- 1 cup black beans, rinsed
- 1 cup corn
- 1 cup shredded chicken, seasoned with taco seasoning
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- 1 tsp salt
- 1 tsp cayenne pepper
- 2 cups cheese, shredded
Instructions
Preheat your oven to 350 degrees.
Combine the rice, corn, beans, and shredded chicken.
In a small saucepan, melt the butter. Add in your flour and cook for 2-3 minutes until well combined. Stir in the milk and add in the salt and cayenne pepper.
Cook for several minutes until the mixture begins to thicken then add in 2 cups of shredded cheese.
Stir the cheese sauce into your chicken mixture.
Use a cup to cut a circles out of your uncooked tortillas.
Place the tortilla circles in a muffin tin, pressing them against the side like you would with a pie crust.
Fill each muffin cup with your chicken mixture and top with another tortilla circle or strips of tortilla formed in a lattice. Kids can help with this step and have a blast creating their own mini-pies.
Bake for 13-15 minutes, or until the tortilla is fully cooked and lightly toasted.
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Hey girl. I hadn’t been over here at your blog in a while… but had to come when you email just caught my eye and I saw these pies. Oh my I never thought of making them this way.. YUM!
Hi! What kind of cup do you use to cut the tortilla circles? A liquid measuring cup? Is that big enough to fill the muffin tin on the bottom and sides?