(Pot) Pie in the sky
We’ve all had chicken pot pie, either from scratch or frozen and baked, which likely has been eaten from atop a TV tray. Yes, it’s depressing. But when we need dinner fast, we’re desperate, right?
Instead, try an easy (and much better) version. This Tex-Mex pot pie and calls for green chilies, which give it great flavor. It takes only minutes to prepare, and could even be done in advance.
I have a feeling it would bake a little better, cut a little easier and look a whole lot nicer if it was baked in an actual pie plate. Am I the only one who doesn’t have these tins just lying around? (If I was the type of cook who baked pies from scratch I wouldn’t be eating chicken pot pies, Tex-Mex pot pies or any other casserole, that’s for sure.)
However, if you have a circular baking dish, use it. Otherwise, it’ll still taste good served out of a rectangular one. Enjoy!
Tex-Mex Pot Pie
4 small tortillas
1 can condensed cream of chicken soup
1 chicken breast (about 2 ½ C.), cooked
1 package (16 ounces) frozen veggies, thawed
1 can (4 ounces) chopped green chilies
Spray the bottom of baking dish, then line with half of your tortillas. In a large bowl, mix all ingredients. Spoon on top of tortillas lining dish, then cover with other half of tortillas. Bake 20 minutes covered and 20 minutes uncovered at 375 degrees. Sprinkle grated cheese on top and bake until melted, uncovered. Remove from oven and let stand for 10 to 15 minutes. Cut and serve.