Green Chile Chicken Pot Pie

I’m a proud New Mexican through and through, and like many of my fellow residents, I have a deep-rooted love affair with the vibrant, slightly spicy flavors of our local green chile. Growing up, it wasn’t uncommon for me to find ways to incorporate this versatile ingredient into just about every dish imaginable – from breakfast burritos to enchiladas and even the occasional pizza.

As the weather turns crisp and the days grow shorter, there’s nothing quite like the allure of a warm, comforting meal to soothe the soul. And when it comes to comfort food, few dishes can rival the timeless appeal of a classic chicken pot pie.

But for those who hail from the Land of Enchantment, adding New Mexico’s iconic green chile takes this beloved dish to a new level of deliciousness. Enter the Green Chile Chicken Pot Pie—a classic dish elevated by the iconic flavors of New Mexico.

The Perfect Blend of Tradition and Spice

Chicken Pot Pie has long been the epitome of comfort food, with its flaky, buttery crust enveloping a savory filling of chicken, potatoes, and vegetables, all bathed in a creamy sauce.

However, as a New Mexican, I always felt something was missing—a bit of heat and spice. The answer? A generous addition of Hatch Green Chile. This simple twist transforms the pot pie into a crispy, creamy, and delightfully spicy dish, embodying the best of both worlds.

Ingredients

• 1 pound boneless, skinless chicken breasts
• One bag of frozen peas and carrots
• 1/2 cup chopped celery
• 1/3 cup butter
• 1/3 cup chopped white onion
• One tablespoon of minced garlic
• 1/3 cup flour
• Salt and pepper to taste
• 1/4 teaspoon celery seeds
• 1 and 3/4 cups chicken broth
• 1/3 cup milk
• 1/3 cup heavy whipping cream
• One teaspoon Hatch Green Chile Powder
• 1/2 cup Roasted, Peeled, and Chopped Hatch Green Chile
• Two pie crusts of your choosing

Instructions

1. Preheat the oven to 425 degrees F.
2. Combine chicken breast, frozen peas, car, rots, and chopped celery in a saucepan. Add enough water to cover the ingredients and boil over medium heat. Allow the mixture to boil for 15 minutes, remove from the heat, and drain off the water.
3. While your chicken is cooking, place another saucepan over medium heat. Add in your butter; once melted, cook your onion and garlic until soft and fragrant. Stir in flour, salt, pepper, Hatch Green Chile Powder, and celery seeds until combined. Slowly add in chicken broth, milk, and heavy whipping cream. Reduce the heat to medium-low and simmer the mixture until it thickens. This typically takes 5-10 minutes. Once thickened, remove from heat and set aside.
4. Place your pie crust in the bottom of a pie pan or cast iron skillet.
5. Cube or shred your chicken breasts and return to the pot with the vegetables. Add in Roasted Hatch Green Chile and stir until combined.
6. Place the chicken, vegetables, and Roasted Hatch Green Chile mixture in the bottom of your pie crust. Pour the hot liquid over the mixture.
7. Cover with your top pie crust (feel free to get fancy with designs), seal the edges, and ensure there are small slits in the top crust to allow steam to escape when cooking.
8. Place the pot pie in the preheated oven for 30 to 35 minutes. When done, the pie crust should be golden brown, and the filling should be bubbling. Cool for 10 minutes before serving.

Crafting the Perfect Crust

No chicken pot pie is complete without a flaky, buttery crust; this recipe is no exception. I start by making a simple, homemade pie dough that comes together in minutes. The key is to work the dough as little as possible, ensuring that the butter remains in pea-sized pieces throughout. This helps create the signature tender, flaky texture that delights every bite.

Once the dough has had a chance to chill, I roll it out and use a ramekin or small bowl as a stencil to cut out perfectly sized circles for the top of the pot pies. A quick X-shaped slit in the center of each crust allows steam to escape during baking, ensuring a beautifully golden-brown finish.

Building the Filling

The heart of this green chile chicken pot pie lies in the filling, a harmonious blend of tender chicken, fresh vegetables, and a creamy, slightly spicy sauce. I begin by searing the chicken in a hot pan to lock in the juices, then setting it aside while I sauté the onions, carrots, and celery until they soften.

Next, I make a roux by melting butter and whisking in flour, creating a rich, velvety base for the sauce. Slowly, I pour in chicken broth and milk, stirring constantly until the mixture thickens to a perfect consistency. This is where the real magic happens – I add in the roasted, diced green chile and a touch of cumin and thyme to infuse the filling with that signature New Mexican flavor.

Once the sauce is ready, I gently fold in the seared chicken, diced potatoes, corn, and peas, creating a hearty, well-balanced filling that’s sure to satisfy. The key is to let the mixture simmer for a bit, allowing the flavors to meld and the vegetables to become tender.

Assembling and Baking

With the crust and filling prepped, it’s time to assemble the pot pies. I carefully spoon the green chile chicken mixture into individual ramekins or a single baking dish, then top each one with a round of flaky pie dough. A quick egg wash helps the crust achieve that beautiful golden-brown sheen, and the X-shaped vents allow steam to escape during baking.

The pot pies go into the oven, filling the kitchen with the irresistible aroma of baking pastry and savory spices. After 30-35 minutes, the crust should be perfectly crisp, and the filling should bubble away, signaling that it’s time to let the pot pies cool before diving in.

Serving and Enjoying

There’s nothing quite like the first bite of a freshly baked green chile chicken pot pie. The flaky crust gives way to reveal the creamy, slightly spicy filling, with tender chunks of chicken and a medley of vegetables. Adding the roasted green chile lends a subtle heat and a touch of earthy, almost sweet flavor that perfectly complements the dish’s richness.

I like serving my green chile chicken pot pies with a fresh green salad or warm, fluffy rice. The contrast of the excellent, crisp greens and the comforting, hearty pot pie makes for a truly satisfying meal. And don’t be surprised if your guests ask for seconds – this dish has a way of winning over even the most discerning palates.

Variations and Customizations

One of the best things about this recipe is its versatility. While the combination of green chile, chicken, and creamy sauce is a winning formula, there’s plenty of room for personalization and experimentation.

For a vegetarian version, you can swap the chicken for a mixture of roasted vegetables, such as mushrooms, bell peppers, and zucchini. Or, if you’re in the mood for a heartier protein, try using shredded pork or ground turkey instead of the chicken.

Here are ten variations for the Green Chile Chicken Pot Pie recipe:

1. Southwestern Chicken Pot Pie: Replace the green chiles with a mix of diced bell peppers, onions, and jalapenos for a spicier version.
2. Creamy Chicken Pot Pie: Substitute the green chiles with a velvety sauce made with sour cream, cheese, and spices.
3. Cheesy Chicken Pot Pie: Top the filling with a layer of crumbled cheddar or Monterey Jack cheese before adding the crust.  
4. Bacon-Wrapped Chicken Pot Pie: Wrap the outside of the pie crust with crispy bacon for added flavor and texture.  
5. Potato-Topped Chicken Pot Pie: Replace the traditional pie crust with a layer of mashed or sliced potatoes.  
6. Vegetable-Packed Chicken Pot Pie: Add various diced vegetables, like carrots, peas, and corn, to the filling.  
7. Herb-Infused Chicken Pot Pie: Incorporate fresh herbs like thyme, rosemary, or parsley into the filling and crust.
8. Spicy Chicken Pot Pie: Increase the heat by adding more green chiles or a dash of cayenne pepper to the filling.  
9. Biscuit-Topped Chicken Pot Pie: Replace the traditional pie crust with homemade or store-bought biscuits.  
10. Chicken Pot Pie Empanadas: Make individual-sized empanadas with the chicken pot pie filling.

Tips for Making Green Chile Chicken Pot Pie:

1. Use a combination of roasted green chiles and fresh jalapenos for the perfect balance of heat and flavor.  
2. Shred or dice the chicken into bite-sized pieces for even distribution throughout the pie.
3. Make a rich, creamy sauce by simmering the chicken in a mixture of chicken broth, half and half, and cornstarch.
4. Sauté the onions, garlic, and spices before adding them to the sauce to develop a deeper flavor.
5. Incorporate diced potatoes and carrots for added texture and nutrition.
6. Use a flaky, buttery pie crust to contrast the hearty filling perfectly.
7. Blind bake the bottom crust before filling to prevent a soggy bottom.
8. Brush the top crust with an egg wash for a golden, shiny finish.
9. Allow the pot pie to rest for 10–15 minutes before slicing to let the filling set.
10. Serve with fresh cilantro, sour cream, or roasted green chiles for extra flavor.

Ending Note:

Feeling adventurous? Kick up the heat by adding a dash of cayenne or a sprinkle of crushed red pepper flakes to the filling. Or, for a milder take, use a combination of green and roasted red peppers to balance the flavors.

No matter how you customize your green chile chicken pot pie, one thing is sure. This dish will indeed become a new family favorite, a comforting and flavorful addition to your dinner rotation.

So, grab your apron, preheat the oven, and get ready to experience the delicious fusion of New Mexican flair and classic comfort food. Your taste buds (and your loved ones) will thank you!