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Fresco Chicken Taco Pot Pie

Prep Time30 minutes
Cook Time30 minutes
Servings: 6

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.