This Fresco Chicken Taco Pot Pie recipe post is part of the Wick’s Pies Recipe Challenge. Samples were provided as part of this contest.
This Easy Fresco Chicken Taco Pot Pie is the perfect dinner solution. Combining seasoned shredded chicken, spices and a flaky pie crust, this is a family meal that’s ready with minimal prep.
Perfect for busy weeknights, potlucks, or cozy family dinners, this fresco chicken taco pot pie is a delicious twist on traditional comfort food. The flavorful Fresco-inspired ingredients bring fresh taste to every bite, while the ready-made Wick’s Crust makes preparation quick and stress-free. Whether you’re using leftover chicken or a rotisserie chicken, this easy taco pot pie recipe will be a recipe repeat.
Wick’s Pies Recipe Challenge
This recipe is my entry in the “Pot Pie Category” for the Wick’s Pies Recipe Challenge. For this recipe challenge, I used the Wick’s small deep-dish crust and raw pie crust circles for my recipe.
Wick’s Pies is a nationwide pie company offering flavors such as Peanut Butter, Pecan, Pumpkin, German Chocolate, and Coconut Cream. You can find out more about them on their website, Facebook, Instagram and Twitter. #BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge
Easy Fresco Chicken Taco Pot Pie
This recipe begins by combining shredded chicken simmered in a flavorful sauce and baking it inside a flaky crust. Once golden and bubbly, the fresco-style pot pie is topped with avocado crema, tomatoes, queso fresco, cilantro, and a squeeze of lime for the perfect balance of cozy comfort and fresh flavor.
Fresco Chicken Taco Pot Pie
Ingredients
- 6 Wick's Deep Dish Raw Pie Crust (single serving size)
- 6 Wick's Deep Dish Raw Circles
- 2 lbs chicken, shredded
- 4 plum tomatoes
- 1 jalapeno
- 1 red onion
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups chicken broth
- Diced tomatoes
- Crumbled queso fresco or cotija cheese
- Fresh cilantro
- Diced avocado or sliced avocado
- Sour cream or Mexican crema
- Lime wedges optional
- salsa or hot sauce optional
Instructions
- Preheat the oven. Heat your oven to 400°F
- Roast tomatoes, jalapeños and onion. Combine the roasted tomatoes, roasted jalapeño, roasted onion, and spices in a blender.
- Add the shredded chicken to the skillet, pour the tomato blend over it, and simmer until thickened.
- Fill the pie crust. Spoon the chicken mixture into the Wick's Deep Dish Raw Pie Crust, spreading it evenly. Top deep-dish crust with a raw circle to create a pie. Poke small holes in the top of the crust to ventilate.
- Bake. Place the pies on a baking sheet to catch any drips. Bake for 30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Rest before serving. Allow the pot pie to cool for about 10 minutes before slicing. This helps the filling set for cleaner servings.
- Add the fresco toppings. Top each slice with shredded lettuce, diced tomatoes, queso fresco or cotija, fresh cilantro, avocado, and a drizzle of sour cream or Mexican crema. Finish with a squeeze of fresh lime juice and serve with salsa or hot sauce, if desired.
I hope you enjoyed this recipe for Fresco Chicken Taco Pot Pie. If you make the recipe, send me a message on Instagram and let me know what you think. Be sure to tag me in your photos and posts!
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