Chicken Chile Pot Pie Recipe - this savory pot pie boasts a flavorful twist with tender chicken, smoky sausage, and the delightful addition of black-eyed peas, all bathed in a rich chicken chili sauce. But what truly sets it apart is the golden, sweet cornbread topping, replacing the traditional pastry dough. This is the ultimate comfort food!
For an extra indulgent dish, add a layer of Monterey jack cheese on top of the filling. YUM!
Can substitute canned black-eyed peas for quick prep.
How do you thicken a pot pie filling? If your filling isn't getting as thick as you would like, add a cornstarch slurry. Mix some cornstarch with water and add it to the skillet.
Add your favorite vegetables to the casserole:
onions
carrots
celery
bell peppers
frozen peas
Can I freeze Chicken Pot Pie? Yes. Bake the casserole and cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
When ready to serve, thaw the casserole and reheat in the microwave.
Store leftovers in an airtight container in the refrigerator.