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Chicken Pot Pie Quesadillas

Chicken Pot Pie Quesadillas Video (scroll down for printable recipe

This was a wicked brainstorm. As it turns out, chicken pot pie quesadillas are delicious and filling and way easier than making a chicken pot pie from scratch (though I’ve got a recipe for that, too). When you think about it, chicken pot pie filling is a natural for a quesadilla already: it’s creamy and goes great with crispy pastry shell. And when you think about that, there’s not much difference between a crispy pastry shell and a crispy flour tortilla in the grand scheme of things.

chicken pot pie quesadillas

These quesadillas make a fine lunch or dinner when you’re in a hurry. Use leftover chicken, poached chicken, or rotisserie chicken. If you’re in a more ambitious mood or have a little more time, they become more complete with a side of beans and a salad. If you have a family of dip-lovers, mix up a quick dip with equal parts sour cream and salsa. Yum.

Chicken pot pie quesadillas recipe

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Chicken Pot Pie Quesadilla

5 from 4 reviews

  • Author:
  • Yield: 4

Ingredients

  • 1 cup cooked shredded chicken
  • 1 cup frozen mixed vegetables, thawed
  • 4 ounces cream cheese
  • 1/4 cup minced celery
  • 2 green onions, minced
  • 1 jalapeño, minced
  • 2 tablespoons minced parsley/cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated cheese
  • 4 flour tortillas

Instructions

  1. Mix chicken, vegetables and cream cheese with seasonings until everything is coated.
  2. Lay tortillas out and sprinkle a tablespoon of grated cheese on half of each, spread 1/4 of chicken mixture, then sprinkle another tablespoon of cheese. Fold over and press lightly.
  3. Cook over medium-low heat until all is warm and cheese is melted.

chicken pot pie quesadillas

 

9 Comments

  1. The Other Randy on February 4, 2016 at 10:33 pm

    I’m right in the middle of trying to figure how to convert full-sized pie recipes into mini pies. Actually, it’s more like I’m trying to figure out how many mini pans are needed to use up all the filling and dough from a full-sized recipe. No matter what I’ve tried I always end up with too much filling or too much pie dough. I’d really like to figure out how to make the full recipe for the fillings and then adapt a pie dough recipe to produce just the required amount of dough. But, at least for pot pies, I won’t have to. Quesadillas to the rescue. I’ve never been a fan of rolling out pie dough, anyway. Another genius recipe, Hilah!

    • Hilah on February 6, 2016 at 2:00 pm

      I’m trying to recall back to my experiments with mini pies and I think I figured 1 batch of pie dough for a double-crust 9″ pan was just about right for 3-6″ pies.
      But anyway, at least there’s one problem solved with tortillas 😉

  2. Diane on February 5, 2016 at 4:42 pm

    Woman, you just upped to quesadilla game to a whole new level!

  3. Keith in Maine on February 10, 2016 at 8:45 pm

    Hilah,
    You have done it again!!! This one is Epic! Right up there with your Hangover Tacos. A def keeper. In fact I made a big batch of the filling to keep in the fridge so I can cook the ‘dillas at will. Super easy and very modifiable (is that a word?) Anyway As usual you got it spot on!!! will make this often ant spread the word to others.
    Cheers to you and yours
    Keith in Maine

    • Hilah on February 11, 2016 at 11:55 am

      Awesome, Keith! Great idea to batch up the filling 🙂

  4. E Hall on March 3, 2016 at 6:29 pm

    Hey Hilah

    You’re look awesome! 🙂 Question: Do you maybe suggest a quick saute of the onions, celery, and pepper first to take off the raw edge to them? Other than that I think it’s an amazing recipe. I will give it a try when I can get all of those ingredients.

    Thanks from a Canadian viewer. 😀

    • Hilah on March 3, 2016 at 7:34 pm

      Hi E!
      You can totally saute the veg first. I like them crunchy … and I especially like how fast it comes together this way. 🙂 But by all means, it would not hurt a bit to soften them up a little if you like!

  5. JoJo Potatoes on November 19, 2016 at 7:17 pm

    Hello Hilah! 🙂

    Thank you so much for sharing this fun recipe!
    The moment you posted it, I knew this would be perfect for the Fraternity Boys I cook for.
    This week, I finally put it on the menu…
    (12 Pounds Chicken, 8 Pounds Cream Cheese, 18 Pounds Grated Cheese, Huge 12″ Tortillas, etc…)

    I thought you’d love to know that they give it 50 Thumbs Up!

    Meanwhile, I will be making a Vegan Version at home very soon using Beyond Chicken Grilled Strips, Go Veggie Chive & Garlic Vegan Cream Cheese and Daiya or Follow Your Heart Vegan Cheeses.
    <3

    • Hilah on November 20, 2016 at 2:09 pm

      Holy cow, JoJo! That is a TON of quesadillas! 😀
      Great to know your boys liked them and I hope they work well vegan-ized. Thanks for writing!
      <3

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