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Green Chile Chicken Pot Pie

Your family will love you when you make this hearty pie, topped with a crisp crown of puff pastry.

Serves 6 / Prep Time: 15 mins / Cook Time: 30 mins


  • Meat from 1 rotisserie chicken, shredded, or cut into bite-sized pieces
  • 1 small bag frozen hash brown potatoes
  • 1 small bag frozen mixed vegetables
  • 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 cups (8 ounces) shredded Mexican blend cheese
  • 1 sheet frozen puff pastry, thawed



Preheat oven to 400 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.

In a large bowl, combine the chicken, potatoes, mixed vegetables, and Texas Two-Step Green Chile Stew Mix, stirring to blend well; set aside.

On a lightly floured work surface, roll out the puff pastry to a 9- x 13-inch rectangle. Pour the chicken mixture into prepared baking dish and top with the shredded cheese, scattering it evenly. Place the puff pastry on top of the cheese and bake in preheated oven for 25-30 minutes, or until hot and bubbly and pastry is golden brown and crisp.

Let stand for 5 minutes before serving.

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