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Mexican Chicken Pot Pie

This Tex-Mex chicken pot pie is the perfect way to repurpose leftover Mexican chicken, pulled rotisserie chicken, or your favorite grilled chicken. The chicken is paired with roasted corn, potatoes, onion, peppers, cotija cheese, Mexican crema, and a refrigerated pie crust to make this a simple one-pot or one-skillet recipe.

Mexican chicken pot pie in a Dutch oven and bowl

You’ll find a printable recipe card below. Be sure to check the notes section for tips on making a more macro friendly Mexican pot pie, in case you’re interested.

If you have a recipe question I forgot to cover, drop it in the comments at the bottom of the post. And if you love this Mexican chicken pot pie, recipe reviews are always appreciated!

pulled Mexican chicken with corn, poblano peppers, and potatoes under a golden brown pie crust

Chicken Pot Pie

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Mexican style pulled chicken with corn, poblano and jalapeño peppers, potatoes, cotija cheese, and Mexican crema topped with a ready-to-bake pie crust and baked to golden brown perfection.


  • 2 Tablespoons Olive Oil
  • 24 oz Russet Potatoes, roughly chopped (peeling optional)
  • 1 large White Onion, diced
  • 1 Poblano or Green Bell Pepper, diced
  • 1 Jalapeño Pepper, diced
  • 1 cup (140g) Frozen Roasted Corn (drained from can or fresh corn work as well)
  • 1/2 Tbsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 4 cloves Garlic, minced
  • 1/2 cup Chicken Broth or Water
  • 1 pound Leftover Mexican Chicken*
  • 1/2 cup Mexican Crema (or sour cream, heavy cream, or milk)
  • 3 oz Cotija Cheese (or a hard, crumbly cheese like parmesan)
  • 1 Refrigerated Pie Crust + Splash of Cream or Milk, for brushing


  1. Preheat oven to 400ºF and heat the olive oil in a large Dutch oven over medium heat. Once hot, add the potatoes, onion, peppers, and corn. Season generously with kosher salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the veggies begin to soften. Stir in the garlic in the last minute before adding the broth or water to deglaze the pot.
  2. Once the broth has cooked off and no liquid remains, turn off the heat. Add the chicken, cream, and cheese. Stir everything together and press into an even layer.
  3. Carefully add the pie crust on top, pressing it into the edges of the pot. Lightly brush with cream or milk and cut slits in the center to vent the pie.
  4. Bake for 25-35 minutes until the crust is golden brown. Keep an eye out for uneven browning or leaks around the edges of the pie. You can use a paper towel to blot any leaks and use foil to cover any parts of the pie browning too quickly.


*I used leftovers from my Mexican pulled chicken recipe, but you can use any cooked chicken. A rotisserie chicken will yield nearly a pound without skin, or you can use something like smoked chicken thighsTex-Mex grilled chicken, or even pre-cooked frozen chicken. Be sure to bring it up to temperature before adding the pie crust and baking if you're using frozen. And if you're using an unseasoned chicken, you'll want to add some seasoning like garlic and onion powder, chili powder, Mexican oregano, and a pinch of ground coriander and cinnamon.

Ways to Make a Lower Calorie Mexican Chicken Pot Pie

  • Swap potatoes for a lower carb substitute like radishes or turnips.
  • Using milk instead of crema takes each serving to 500 calories, 25 grams of protein, 50 grams of carbs, and 24 grams of fat.
  • Use grilled or pulled chicken breast instead of my Mexican chicken (thighs).
  • Reduced fat crescent rolls save 22 grams of fat but add 12 grams of carbs (total).
  • Chopped corn tortillas and shredded Monterey jack cheese would make a great pie crust alternative. See my ground beef enchilada skillet for an example.
  • The cornbread topping from my Texas tamale pie is on the lighter side.
  • Nutrition Information:
    Yield: 6 Serving Size: 1/6 of pot pie
    Amount Per Serving: Calories: 560Total Fat: 30gCarbohydrates: 50gProtein: 24g

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