Mexican Chicken Pot Pie

Last Updated on June 17, 2026 by Lisa Keys

This Mexican chicken pot pie for two is incredibly easy to make. I have simplified and elevated a classic comfort food. Flavorful rotisserie chicken, jarred mole sauce, and ready-made pie shells cut down your dinner prep in a flash. Packed with fresh Southwest-style vegetables, this hearty, nutritious chicken mole recipe creates a memorable meal your family will love.

I made the cut for the Wick's Pies Recipe Challenge! You all know I love baking innovative, easy comfort food, so I can't wait to dive into the savory pot pie category. Wick's Pies sent me their award-winning, #1-in-the-US, pie shells and dough round toppers to get things rolling. Get ready for some old-fashioned goodness packed with a vibrant touch of Oaxacan spice!

Mexican Chicken Pot Pie: Convenient Ingredients

• 2 Wick's Pies 6" shells: flaky and flavorful
• 2 Wick's Pies 8" dough circles: click on the logo to check out their web site.
• 1 cup chicken broth or stock
• 1 tablespoon jarred mole for a vibrant, rich sauce
• 1 ½ cups cooked rotisserie chicken or leftover cooked chicken
• ½ cup each sweet corn, diced onion, zucchini, poblano peppers, red bell peppers
• flavor highlights: salt, cilantro, fresh lime juice and sesame seeds
• ¼ cup heavy cream and 1 tablespoon of butter and 2 teaspoons of flour (not shown in photo)

How to Make Mole Chicken Filling

• Start by sautéing all the vegetables in butter until softened and golden brown. Season with ½ teaspoon of salt. Transfer to a bowl and set aside.
• Then, in same skillet, cook mole for 30 seconds to wake up the spices. Whisk in the broth, cream and flour and let it simmer until thickened.
• Finally, return the cooked vegetables to the pan along with the chicken, lime juice and cilantro.
• Set the filling aside to cool.

Assembling the Pot Pies

• Start by par-baking the shells for 13 minutes at 400F on a parchment lined baking sheet.
• Next, divide the filling and spoon into the shells.
• Make a decorative mini cut-out in center of each dough round.
• Cover each pot pie with a dough round. Fold down edge and crimp. Place cutout on dough topper fixing with a drop of water.
• Lightly brush top crust with heavy cream, if desired.
• Sprinkle sesame seeds around crust edge. If not using heavy cream just lightly wet crust edge with water to help sesame seeds stick.
• Bake for 30 minutes or until golden brown and filling is bubbling.
• Let stand 10 minutes before serving.

Good side dishes with chicken pot pie

• simple green salad
• steamed asparagus
• kale salad with pomegranate and pears

I really love this recipe. It is a rich and satisfying all-in-one meal with the most flaky crust. And I hope you enjoy this recipe, too. Please let me know in the comments what you think.

Mexican Chicken Pot Pie

Lisa Keys

This easy and elegant Mexican inspired chicken pot pie takes advantage of ready-made pie shells, rotisserie chicken and prepared mole sauce. A simply perfect and memorable dinner for two.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course main dish

Cuisine Mexican

Servings 2 people

Calories 817 kcal

Equipment

• 1 skillet
• 1 baking sheet
• 1 parchment paper

Ingredients

  

1x2x3x

• 1 tablespoon unsalted butter
• ½ cup diced onions
• ½ cup diced sweet red bell peppers
• ½ cup diced poblano peppers
• ½ cup fresh or frozen sweet corn
• ½ cup diced zucchini
• 1 teaspoon kosher salt
• 1 tablespoon jarred mole sauce
• 1 cup chicken broth or stock
• ¼ cup heavy cream plus additional for brushing on top crust
• 2 teaspoons all-purpose flour
• 1 ½ cups diced cooked chicken
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 2 Wick's 6" shells
• 2 Wick's 8" dough circles
• 1 tablespoon sesame seeds

Instructions

 

Mexican Chicken Filling

• Melt butter in skillet over medium heat. Add onions, bell peppers, poblano peppers, corn, zucchini and ½ teaspoon of salt. Cook vegetables for 8 minutes or until softened and lightly browned. Transfer to a bowl.
• In same skillet, cook mole sauce for 30 seconds. Whisk in broth, heavy cream and flour. Bring to a simmer and cook until thickened.
• Return vegetables to the pan.
• Stir in chicken, cilantro and lime juice. Season with remaining ½ teaspoon of salt.
• Let cool while preparing pie shells.

Assembling Pot Pies

• Preheat oven to 400˚.
• Place pie shells on cookie sheets lined with parchment and par-bake for 13 minutes.
• Remove shells from oven and spoon the chicken filling into shells even with rims. Do not over-fill.
• Using a small decorative cutter, cut out the center of each dough circle and fix the cut out to the dough circle with a bit of water. Top each pie with a dough circle and crimp the edges together.
• Brush heavy cream lightly on top of the pot pies and sprinkle with sesame seeds around the edge.
• Bake for 30 minutes or until golden brown. Let pot pies cool for 10 minutes prior to serving.

Notes

The crust is delicious on its own, but here are some options for finishing the top crust, if desired:

• lightly brush with an egg wash ( 1 egg beaten with 1 teaspoon of water)
• lightly brush with heavy cream
• sprinkle the edge with sesame seeds
• sprinkle the crust with coarse salt

Nutrition

Serving: 1pot pieCalories: 817kcalCarbohydrates: 104gProtein: 49gFat: 68gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 140mgSodium: 2452mgPotassium: 884mgFiber: 8gSugar: 9gVitamin A: 2187IUVitamin C: 91mgCalcium: 137mgIron: 7mg

Keyword comfort food, hearty dinner, pie, pot pie, savory mini pies

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