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White Chicken Enchilada Pot Pie in a Cast Iron Skillet Recipe

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4.3 from 49 reviews

This White Chicken Enchilada Pot Pie combines creamy, spicy enchilada flavors with tender shredded chicken and a golden puff pastry topping, all cooked in a cast iron skillet. It features a rich filling of Monterey Jack cheese, green chiles, jalapeños, and a tangy Greek yogurt base, finished with fresh cilantro, cotija cheese, and avocado for a deliciously comforting and impressive meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon avocado oil (for cooking)

Filling

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1 jalapeño, finely diced, seeds removed for less heat
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups low-sodium chicken broth
  • 1 4-ounce can diced green chiles
  • ½ teaspoon dried oregano
  • ½ cup plain Greek yogurt
  • 1 cup freshly shredded Monterey Jack cheese
  • ½ cup frozen corn
  • 1 tablespoon fresh lime juice
  • Salt and black pepper, to taste

Puff Pastry Topping

  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Garnishes

  • Flaky salt
  • Fresh cilantro
  • Crumbled cotija cheese
  • Diced or sliced avocado
  • Sliced jalapeño
  • Lime wedges

Instructions

  1. Preheat the oven: Preheat your oven to 400°F. Keep the thawed puff pastry chilled until it is ready to be used to prevent it from becoming too soft or sticky.
  2. Season the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt, ground cumin, garlic powder, and black pepper to build flavor.
  3. Sear the chicken: Heat avocado oil in a large oven-safe cast iron skillet over medium-high heat. Place the chicken breasts in the hot skillet and cook undisturbed for 4–5 minutes until a deep golden crust forms. Flip the chicken and cook for another 4–5 minutes or until the internal temperature reaches 165°F for safe doneness.
  4. Rest and shred chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Then shred the meat with forks.
  5. Sauté vegetables: Lower heat to medium. In the same skillet, melt the butter. Add diced onion and jalapeño; sauté for 3–4 minutes, stirring occasionally and scraping up the browned bits left from searing the chicken. Add minced garlic and cook for 30 more seconds to release its aroma.
  6. Make the roux and add broth: Sprinkle flour over the vegetables, stirring continuously for 1 minute to cook out the raw flour taste. Gradually pour in chicken broth while stirring to avoid lumps and to deglaze the pan, loosening the flavorful browned bits.
  7. Add chiles and oregano: Stir in the diced green chiles and dried oregano. Let the mixture simmer gently for 3–4 minutes until the filling thickens noticeably.
  8. Incorporate yogurt and cheese: Reduce heat to low and stir in plain Greek yogurt until smooth and creamy. Add shredded Monterey Jack cheese and stir continuously until fully melted into the sauce.
  9. Finish the filling: Fold in the frozen corn, shredded chicken, and fresh lime juice. Season with salt and black pepper to taste. Remove skillet from heat. The filling should be thick and creamy, not watery, to keep the puff pastry crisp during baking.
  10. Prepare puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet slightly to enlarge and thin it. Using a pizza cutter or sharp knife, cut the sheet into approximately 24 small squares.
  11. Assemble the pot pie: Arrange the puff pastry squares evenly over the chicken filling in the skillet, slightly overlapping them but leaving small spaces so steam can escape.
  12. Apply egg wash: Whisk together the egg and water. Using a brush, lightly coat the tops of the puff pastry squares with the egg wash for a glossy, golden finish when baked.
  13. Bake: Place the skillet in the preheated oven and bake for 20–25 minutes until the filling is bubbling and the puff pastry is puffed up and golden brown.
  14. Rest and garnish: Allow the pot pie to rest for about 10 minutes to settle. Sprinkle flaky sea salt over the top and garnish with fresh cilantro, crumbled cotija cheese, diced or sliced avocado, and sliced jalapeño. Serve with lime wedges for squeezing over individual portions.

Notes

  • Keeping the puff pastry chilled until ready to use helps it maintain its texture and rise better.
  • Removing jalapeño seeds reduces heat; include them if you prefer more spice.
  • Letting the chicken rest after cooking keeps it juicy and easier to shred.
  • Use low-sodium chicken broth to better control salt levels in the dish.
  • Ensure the filling is thick before adding puff pastry so it won’t make the pastry soggy.
  • Use an oven-safe cast iron skillet for even heat distribution and easy transfer to the oven.
  • Let the pot pie rest before serving to avoid burns and let the filling set.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://ellarecipe.com/white-chicken-enchilada-pot-pie-in-a-cast-iron-skillet-recipe/