MEXICAN-INSPIRED CHICKEN POT PIE

Mexican-Inspired Chicken Pot Pie image

When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.

Provided by shannon

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound cooked skinless, boneless chicken thighs, chopped
1 (14 ounce) package frozen fire-roasted corn, thawed
1 (10 ounce) can enchilada sauce
1 (4 ounce) can sliced black olives
4 ounces processed cheese food (such as Velveeta®), cubed
salt and ground black pepper to taste
1 (8 ounce) package refrigerated crescent rolls
1 cup shredded Mexican blend cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 22.3 g, Fiber 2 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 745.9 mg, Sugar 4.9 g