Chicken Chile Pot Pie Recipe

If you are craving a comforting dish with a wonderful Southern twist, the Chicken Chile Pot Pie Recipe is exactly what you need to bring warmth and bold flavor to your table. This dish brilliantly combines tender smoked sausage, hearty black-eyed peas, a slightly spicy green chile kick, and juicy chicken all wrapped in a golden cornbread crust. It’s a delightful change from your traditional pot pie that feels like a cozy hug on a chilly evening. Once you try this recipe, it will surely become a beloved staple in your dinner rotation.

Ingredients You’ll Need

Gathering simple, flavorful ingredients makes this Chicken Chile Pot Pie Recipe both easy and satisfying. Each component adds its own texture and taste that build a rich and deeply comforting dish.

• Frozen black-eyed peas: Adds a creamy texture and authentic Southern flavor to the filling.
• Olive oil: Used to brown the smoked sausage and build depth right from the start.
• Smoked sausage: Brings a smoky, slightly spicy element that pairs beautifully with the green chiles.
• Diced green chiles: Undrained to keep the filling moist and add a mild heat without overpowering.
• All-purpose flour: Helps thicken the savory broth into a luscious sauce.
• White chicken chili seasoning mix: Infuses the filling with herbs and spices that enhance the chicken’s flavor.
• Unsalted chicken broth: Provides the moist base for the filling and lets you control the saltiness.
• Chopped cooked chicken: The star protein that keeps this hearty and filling.
• Salt and pepper: Essential seasonings to balance and brighten flavors.
• Jiffy cornbread mix: Creates a quick and easy topping with a light crumb and touch of sweetness.
• Cream-style corn: Keeps the cornbread topper moist and tender while adding a subtle corn flavor.
• Large egg: Binds the cornbread ingredients together for a perfect crust.
• Melted butter: Adds richness and helps the cornbread brown beautifully in the oven.

How to Make Chicken Chile Pot Pie Recipe

Step 1: Prepare the Black-Eyed Peas

Start by cooking the frozen black-eyed peas according to the package instructions, then drain them well. This ensures they are tender and ready to soak up all the delicious flavors of the sauce later on.

Step 2: Preheat and Prepare Your Baking Dish

While the peas are cooking, preheat your oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with nonstick cooking spray. This will help the pot pie cook evenly and prevent sticking when it’s time to bake.

Step 3: Brown the Smoked Sausage

Heat olive oil in a Dutch oven over medium-high heat, then add the smoked sausage slices. Cook them until they are lightly browned, releasing their smoky aroma and savory flavor. Don’t drain the excess grease because it adds richness to the dish.

Step 4: Build the Sauce Base

Sprinkle the all-purpose flour and white chicken chili seasoning mix over the browned sausage and stir constantly for about one minute. This will cook out the raw flour taste and let the spices bloom.

Step 5: Add Broth and Thicken

Gradually pour in the chicken broth while stirring to loosen any browned bits stuck to the bottom of your Dutch oven. Continue cooking and stirring for around three minutes, until the sauce thickens into a silky consistency.

Step 6: Incorporate the Remaining Filling Components

Stir in the undrained diced green chiles, cooked black-eyed peas, and chopped cooked chicken. Bring this mixture to a boil so all the flavors meld together and the filling is piping hot and ready to be topped.

Step 7: Transfer Filling to Baking Dish

Pour the rich chicken chile filling into your prepared baking dish, spreading it out evenly to create a solid base for the cornbread topping.

Step 8: Prepare the Cornbread Topping

Mix the Jiffy cornbread mix, cream-style corn, egg, and melted butter in a bowl until you have a homogenous batter. Spread this gently but evenly over the chicken mixture. This topping will bake into a golden, slightly sweet crust that contrasts perfectly with the spicy filling.

Step 9: Bake Until Golden and Bubbling

Place the baking dish in the oven and bake for 35 to 40 minutes, until the cornbread topping is golden brown and completely cooked through. The filling should be bubbling gently around the edges, signaling it is ready to enjoy.

How to Serve Chicken Chile Pot Pie Recipe

Garnishes

A sprinkle of freshly chopped cilantro or scallions adds a fresh lift and beautiful color contrast to the hearty Chicken Chile Pot Pie Recipe. A dollop of sour cream or a few slices of avocado can also soften the spice and make each bite even more luxurious.

Side Dishes

Serve this pot pie alongside a crisp green salad or some roasted vegetables for a balanced meal. A simple coleslaw with a tangy dressing nicely cuts through the richness, while cornbread or warm tortillas can add extra comforting carbs on the side.

Creative Ways to Present

For a fun twist, try serving individual portions of the Chicken Chile Pot Pie Recipe in ramekins or small cast iron skillets. This makes the presentation charming and tailored, perfect for family dinners or friendly potlucks where everyone can enjoy their own perfectly baked serving.

Make Ahead and Storage

Storing Leftovers

Let the pot pie cool completely, then cover and store leftovers in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers taste incredible the next day.

Freezing

This dish freezes beautifully! Assemble the pot pie but do not bake, then cover tightly with foil and freeze for up to 2 months. When ready to enjoy, bake straight from the freezer, adding extra time to ensure it is heated through and the topping crisps nicely.

Reheating

Reheat individual servings in the microwave or warm the entire dish in a 350-degree oven until bubbling hot. A quick broil at the end can help revive the cornbread topping’s crispness and golden color.

FAQs

Can I use fresh black-eyed peas instead of frozen?

Fresh black-eyed peas can be used, but be sure to cook them thoroughly until tender before adding to the filling. Frozen peas are a convenient shortcut and retain great texture and flavor.

Is there a vegetarian version of this Chicken Chile Pot Pie Recipe?

Absolutely! Substitute the smoked sausage and chicken with sautéed mushrooms, additional beans, or plant-based protein, and use vegetable broth instead of chicken broth for a delicious vegetarian twist.

Can I make the cornbread topping from scratch instead of using Jiffy mix?

Yes, a homemade cornbread batter works wonderfully as well. Just be sure it’s moist and slightly sweet to balance the savory filling.

How spicy is this Chicken Chile Pot Pie Recipe?

The heat level is mild to moderate due to the green chiles and seasoning mix, making it approachable for most palates. You can adjust the spice by adding more chiles or a pinch of cayenne if you like it hotter.

What type of smoked sausage works best?

Choose a flavorful smoked sausage like Andouille or kielbasa for robust taste. Make sure it’s pre-cooked and sliced thinly to cook evenly within the pot pie.

Final Thoughts

There is something truly special about the combination of smoky sausage, tender chicken, creamy black-eyed peas, and a sweet cornbread crust all in one dish. The Chicken Chile Pot Pie Recipe offers warmth, comfort, and a burst of flavor that feels like a celebration of Southern cuisine in every bite. I encourage you to try this recipe soon — it’s a crowd-pleaser that will quickly become a cherished classic in your home too.

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