White Chicken Enchilada Pot Pie in a Cast Iron Skillet
This White Chicken Enchilada Pot Pie is an easy one-pan dinner made in a cast iron skillet with tender chicken, green chiles, creamy Greek yogurt, and a golden, flaky puff pastry crust. It has all the cozy comfort of a classic chicken pot pie, but with bold enchilada-inspired flavors and a simple skillet preparation that makes it perfect for an easy weeknight dinner the whole family will love.
There’s something about a cozy one pan chicken dinner that just makes weeknights easier, and this White Chicken Enchilada Pot Pie checks all the boxes. It has that warm, comforting casserole feel that everyone at the table can get behind—my 13-month-old daughter included—but the creamy white enchilada filling, green chiles, Monterey Jack cheese and flaky puff pastry make it feel a little more special. It’s the kind of easy family dinner that feels perfect for a cozy night at home without creating a sink full of dishes.
And you can definitely have some fun with the toppings! I love finishing this chicken enchilada pot pie with avocado, cilantro, cotija, jalapeño and plenty of fresh lime, or adding a drizzle of my Cilantro Lime Crema Sauce and Pickled Red Onions for even more flavor. If you’re always looking for more easy one pan dinner recipes, try my Taco Pasta or Apple Cider Chicken Skillet next. They’re both great options for getting a comforting dinner on the table while keeping cleanup to a minimum.
How to Make
Pat the chicken breasts dry, then season both sides with salt, cumin, garlic powder and black pepper.
Heat the avocado oil in a large oven-safe skillet. Add the chicken breasts and cook until deeply golden. Flip and continue cooking until the chicken reaches an internal temperature of 165°F.
Transfer the chicken to a cutting board and let it rest before shredding.
Reduce the heat and melt the butter in the same skillet. Add the onion and jalapeño and sauté scraping up the flavorful browned bits from the chicken. Add the garlic.
Sprinkle the flour over the vegetables and stir continuously for 1 minute. Slowly pour in the chicken broth while stirring.
Stir in the diced green chiles and oregano. Bring the mixture to a gentle simmer and cook until noticeably thickened.
Reduce the heat to low and stir in the Greek yogurt until smooth.
Add the Monterey Jack and stir until completely melted and creamy. Then, fold in the corn, shredded chicken and lime juice. Remove from the heat. The filling should be thick and creamy.
Place the thawed puff pastry onto a lightly floured surface and gently roll it out to make it slightly larger and thinner. Using a pizza cutter or sharp knife, cut the pastry into roughly 3-inch squares, about 24 pieces.
Arrange the puff pastry squares over the chicken filling, slightly overlapping them and leaving a few small spaces between the pieces. Brush with an egg wash and pop it in the oven!
Transfer the skillet to the oven and bake until the filling is bubbling and the puff pastry is puffed and deeply golden brown.
Let the pot pie rest for about 10 minutes before serving. Top with flakey sea salt, fresh cilantro, cotija, avocado and sliced jalapeño, then serve with plenty of fresh lime wedges.
How to Save and Store
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat in the oven or air fryer to help the puff pastry crisp back up.
You can also freeze the chicken enchilada filling on its own for up to 3 months, then thaw, add fresh puff pastry and bake when you’re ready to serve.
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If you make the White Chicken Enchilada Pot Pie, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
White Chicken Enchilada Pot Pie in a Cast Iron Skillet
Ingredients
For the Chicken
- 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)
For the White Enchilada 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 1/4 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)
For the Puff Pastry
- 1 sheet frozen puff pastry (thawed)
- 1 large egg
- 1 tablespoon water
For Serving
- Flaky salt
- Fresh cilantro
- Crumbled cotija cheese
- Diced or sliced avocado
- Sliced jalapeño
- Lime wedges
Instructions
- Preheat the oven to 400°F. Keep the thawed puff pastry chilled until you’re ready to use it.
- Pat the chicken breasts dry, then season both sides with salt, cumin, garlic powder and black pepper.
- Heat the avocado oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook undisturbed for 4–5 minutes, or until deeply golden. Flip and continue cooking for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding.
- Reduce the heat to medium and melt the butter in the same skillet. Add the onion and jalapeño and sauté for 3–4 minutes, stirring occasionally and scraping up the flavorful browned bits from the chicken. Add the garlic and cook for another 30 seconds.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute. Slowly pour in the chicken broth while stirring to prevent lumps and to release any remaining browned bits from the bottom of the skillet.
- Stir in the diced green chiles and oregano. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until noticeably thickened.
- Reduce the heat to low and stir in the Greek yogurt until smooth. Add the Monterey Jack and stir until completely melted and creamy.
- Fold in the corn, shredded chicken and lime juice. Taste and add additional salt and black pepper as needed. Remove from the heat. The filling should be thick and creamy rather than soupy so the puff pastry stays crisp while baking.
- Place the thawed puff pastry onto a lightly floured surface and gently roll it out to make it slightly larger and thinner. Using a pizza cutter or sharp knife, cut the pastry into about 24 pieces.
- Arrange the puff pastry squares over the chicken filling, slightly overlapping them and leaving a few small spaces between the pieces.
- Whisk together the egg and water. Lightly brush the tops of each puff pastry square with the egg wash.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the filling is bubbling and the puff pastry is puffed and deeply golden brown.
- Rest and garnish. Let the pot pie rest for about 10 minutes before serving. Top with flakey sea salt, fresh cilantro, cotija, avocado and sliced jalapeño, then serve with plenty of fresh lime wedges.
