Mexican Chicken Pot Pie

Healthycooking's picture

Sep. 23, 2011


Low fat cream cheese 1/4 Cup (4 tbs)
Margarine/Butter 2 Tablespoon
All purpose flour
Salt To Taste
Pepper To Taste
Water 5 Tablespoon
Chicken breast 4 , boneless, skinless and halved
Chicken stock 1 Cup (16 tbs)
Plum tomatoes 1 Can (10 oz) , drained, with liquid reserved
Cornstarch 1 1/2 Tablespoon
Canola oil 1 Tablespoon
Onion 1 , chopped
Garlic 1 Clove (5 gm) , chopped
Sweet green pepper 1 , diced
Chili powder 2 Teaspoon
Red kidney beans 1 Can (10 oz) , drained, rinsed
Fresh corn kernels 1 Cup (16 tbs)
1% low fat milk 2 Tablespoon



1. In a large bowl, place cream cheese and margarine, using a wooden spatula beat until blended.

2. Add flour to the bowl with 1/8 teaspoon salt. Using a pastry cutter, cut the mixture until it resembles coarse bread crumbs.

3. Now, add water 1 tablespoon at a time, lightly mixing until the dough holds together. Cover and refrigerate at least 1 hour.


4. In a saucepan, add stock, chicken breast, plum tomatoes liquid and cook until tender. Remove cooked chicken onto a plate.

5. Shred chicken into bite-size pieces, and continue to simmer stock 10 to 12 minutes more, until reduced to about 1 cup.

6. Ina separate bowl, blend cornstarch and 2 tablespoons water until smooth and add into hot stock mixture, stir and remove from the heat.

7. In a large skillet, heat oil, add onion, garlic, sweet pepper, chili powder and sauté. Add in the tomatoes, reduced chicken stock mixture and simmer together for about 5 minutes and remove from heat and add in the chicken, kidney beans, corn and seasoning.


8. Into a 13x9x2-inch baking dish pour the mixtures.

9. Now, roll the prepared dough and cover the baking dish, brush with milk.

10. In a preheated oven, bake the pie at 225 degrees centigrade for about 60 minutes, until crust is golden.


11. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1761Calories from Fat 272

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 896 mg37.33%

Total Carbohydrates 230 g76.7%

Dietary Fiber 43 g172%

Sugars 13 g

Protein 139 g278%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet