Jalapeño Popper Chicken Pot Pie

OMG! One week until Christmas Eve! I know this last month I have been slacking on live streams. I will be kicking them up once the holidays are over and I have a little time. Anyway, today we man an Awesome Jalapeño Popper Chicken Pot Pie! Yup, we are taking that great comfort food classic chicken pot pie, and adding the flare of jalapeño poppers! This is so freaking good you guys will fall in love instantly. When you do make this one be sure to take a picture and post it to my Facebook page or over on Instagram and tag me.

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Making Awesome Jalapeño Popper Chicken Pot Pie!

Print Recipe Pin Recipe

Total Time 1 hour hr

Course Dinner, Lunch, Main Course

Cuisine American, Barbecue

Servings 8 Servings

Ingredients

  

• 2 Cups Chicken I used shredded rotisserie
• 1 Pie Crust Store Bought
• 1 Onion Chopped
• 4 Jalapeños Seeded and Diced
• 6 Bacon Slices Cooked and Chopped
• 1 tsp. Paprika
• 8 oz. Cream Cheese Softened
• 3 Garlic Cloves Minced
• 1/3 Cup Flour
• 1/3 Cup Butter
• 1-1/4 Cup Chicken Broth
• 3/4 Cup Milk
• 1 Cup Cheddar Cheese Grated

Instructions

 

• Preheat your oven to 425˚F
• In a pan/skillet melt butter, add onions and jalapeños. Sauté for several minutes until onions begin to soften, add in garlic and allow to cook another minute until garlic is fragrant. Add the flour in and mix until completely combined. All to cook for another couple minutes.
• Slowy add chicken broth constantly string until combined and no lumps. Add in cream cheese, milk and mix together. Bring to a slight boil reduce heat and allow add in cheddar cheese. Cook until cheese is melted and the mixture has thickened. Add in chicken and bacon, pour the mixture into a pie dish.
• Cover with a thawed pie crust. Place in oven and back for 30 minutes. At 20 minutes, I added a little more cheese, bacon and jalapño and popped it back in for 10 more minutes.