Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron

I saw some Food TV show about someone cooking in their cast iron skillet and I was like… I want to do that.

I started pulling stuff out of the fridge and freezer and found that I had pretty much everything I needed to make either pot pie (obvious cast iron winner) or green chile chicken enchiladas (never tried that in cast iron before).

Seeing all the ingredients out on the counter together got me curious. Could I combine them all into one special New Mexico meets The South thing?

Turns out, the answer is yes.

Green Chile Chicken Enchilada Pot Pie


  • 4 Tbsp butter or EVOO
  • 1 rib celery, diced
  • 1 small yellow or white onion, diced
  • 2-3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • ¼ cup half & half
  • 2 cups chopped cooked/shredded chicken (I used rotisserie)
  • 1 cup roasted green chile, chopped (or more)
  • 1 cup shredded cheddar + 1/4 cup shredded cheddar
  • 2 pie crusts; I use Pillsbury refrigerated ready-made pie crusts
  • 1 egg, beaten, for egg wash


  1. Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
  2. In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.
  3. Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
  4. Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.
  5. After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
  6. Unroll one pie crust and place in bottom of the cast iron skillet, then pour in the filling.
  7. Spread 1 cup shredded cheddar on top of filling.
  8. Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork. Mine is “rustic” meaning I didn’t do anything fancy. 🙂
  9. Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
  10. Bake for 50-55 minutes until crust is golden and you can see the stuff bubbling a bit through the vents.

I really love how this turned out! There are no corn tortillas like a true enchilada, but you do have chicken and cheese and green chile “sauce” so it all works out. I am going to try this with shredded beef and red chile next!

Let me know if you try this and how it turns out!

Also, as always, if you see anything weird in my recipe (logic problems, anything unclear), let me know in the comments. 🙂

Beth | Zia

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