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Quesadilla Chicken Pot Pie
Quesadilla Chicken Pot Pie
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Prep Time:
45 minutes
Total Time:
1 hour 40 minutes
Elevate classic chicken pot pie with a quesadilla twist that's perfect for a quick weeknight meal!
Ingredients:
  • 1 box Immaculate Baking Co.™ Pie Crusts
  • 2 1/2 cups coarsely chopped cooked chicken
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup butter
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 medium poblano chile, seeded, chopped
  • 1/4 cup Gold Medal™ Organic All-Purpose Flour
  • 1/2 teaspoon fine sea salt
  • 3/4 cup chicken broth
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1 cup chopped seeded tomato
  • 1/2 cup frozen whole kernel corn, thawed
Instructions:
  • Preheat oven to 375°F. Take the pie crust dough out of the box and allow it to sit at room temperature for approximately 30 minutes.
  • In a large bowl, coat chicken with chili powder and cumin; set aside.
  • In a large skillet, melt butter over medium-high heat. Add onions, garlic, and chile. Sauté for about 3 minutes until tender. Reduce heat to medium.
  • Mix flour and salt into the onion mixture until evenly combined. Pour in the broth and milk. Cook and stir until the mixture thickens and bubbles. Take it off the heat and stir in the cheese until melted. Finally, fold in the chicken, tomato, and corn.
  • Take the pie crusts out of their packaging and carefully unroll one crust into an ungreaded 9-inch glass pie plate. Press the crust gently against the sides and bottom of the plate. Spread the chicken mixture onto the crust. Moisten the edge of the bottom crust with water. Place the second crust on top, seal the edges, and create a decorative flute. Lastly, make slits in the top crust in several places.
  • Bake for 20 minutes. Protect the crust edges with foil strips to avoid over-browning. Continue baking for 15 to 18 minutes until golden brown. Allow to rest for 15 minutes before serving.

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