It’s hard to get tired of classic Chicken Pot Pie, but when you need to shake up your game on the classic a bit, this Chicken Enchilada Pot Pie is a super delicious (and zesty) way to do it. It has all of the features you already know and love like a flaky crust and hot, comforting chicken filling… but you get all of that with rich spiced enchilada flavor. It’s a yummy mashup if there ever was one.

You’re probably not accustomed to topping your pot pies with sour cream and cilantro but this is a place where those garnishes work incredibly well. The filling isn’t spicy, it’s zesty and well-spiced just like you’d want any good enchilada to be. The process is pretty comparable to making traditional pot pie filling – you’ll cook some onions and garlic in butter and whisk in a bit of flour, but then instead of stirring in chicken broth, you’ll stir in enchilada sauce.

Once that thickens to your liking, you add shredded chicken like you normally would but you sub in green chilies, corn, and black beans for the more traditional peas and carrots. It’s the ideal Mexican-inspired combo, but you get flaky pie crust with it too! It’s such a yummy, unexpected pot pie and it always gets rave reviews from family and friends.