If a Jalapeno Popper and a Pot Pie had a love child, this would be it! 
This baby offers the spicy kick we all love in a jalapeno popper and the delicious, comforting experience of a pot pie!
As an added bonus, there are NO (school cafeteria style) peas or carrots in this pot pie!
Never trust anyone who says they like those..LOL! 🙂

In about an hour, you can be cracking through the flaky crust, that’s topped with all the makings of a jalapeno popper, and digging into the cheesy, creamy, spicy chicken pot pie..Mmmm!

To yield 4 servings, you will need:
1 sheet frozen pie crust (thawed)
2 cups Panko crumbs
2 cans of Cream of Cheddar soup
1 cup milk (any fat content or skim is fine too)
4 cups of cooked, shredded chicken breast
2 jalapenos
2 garlic cloves (chopped)
1/2 tsp. Cumin
1/2 cup Cilantro (chopped)
2 eggs (for egg wash)
1/2 lb crispy bacon (for the topping)
1 cup shredded mozzarella
1/2 cup shredded cheddar (for the topping)

Unfold pie crust onto a lightly floured counter, roll out to allow for 4 equal portions, cut out the shape to fit over your pot pie dishes…set aside.

In a large bowl mix together:
shredded chicken
1 of the jalapenos (chopped small)..for a milder version just leave this out!

Make sure and combine well!
Slice the other jalapeno very thin..and set aside..(for the topping)
Now fill your individual pot pie dishes with the mixture, and top with the pie crust. 
Brush the egg wash onto the pie crust and sprinkle with the Panko. 
Then top it with a few slices of  jalapeno, crumbled crispy bacon, and some of the shredded cheddar.


The End!  🙂


Bake at 350 degrees, uncovered..for 45-ish minutes, or until the crust and toppings are golden!
*HINT* Serve with some sour cream, and a cold beer beverage!   🙂

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