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Cati's Mexican Chicken Pot Pie

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“This is a spicy pot pie recipe that my family LOVES. We have it at least once a month, my husband would eat it every day if we had it.”

Ingredients Nutrition

  • 4 tablespoons butter
  • 1 yellow onion, chopped
  • 4 -5 carrots, peeled and chopped
  • 4 -5 tablespoons flour
  • salt and pepper
  • 16 -20 ounces chicken broth
  • 2 -3 cups cooked chicken (I use leftover rotisserie chicken)
  • 1 (2 ounce) package taco seasoning
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (4 1/2 ounce) canchopped green chilies
  • 2 cups frozen corn
  • 1 cup frozen white corn


  1. Mix chicken and taco seasoning in a bowl with 2-3 tablespoons of water allow to marinade until ready to add chicken.
  2. Melt butter over medium heat, add onion and carrots. Cook about two to three minutes until onions are translucent and carrots are slightly tender.
  3. Add flour salt and pepper to taste. Stir until well blended. Flour should turn into a yellowish paste (roux) allow to cook for a minute or two.
  4. Add chicken broth in slowly cook until thick and bubbly.
  5. Stir in chicken, black beans, corn and green chilies. Simmer 5-10 minutes until hot.
  6. Serving size about 1 1/2 cups.
  7. Mixture can go in a bread bowl, crescent roll bowl or you can serve in a bowl with corn chips or Frito's on the side.
  8. Serve with cheddar cheese, sour cream and salsa.

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