SPICY and smoky chipotle-chicken and kale pot pie that is. And it’s insanely delicious. Like, sneaking into the fridge and chowing down on cold leftovers because I can’t help it delicious. Pot pie is in the top of the tops of my favorite foods. It’s the perfect meal: Protein and veggies but with the awesomeness of freaking PIE crust. I’m tearing up a little at the thought of pot pie now.
Oh, and this pie is pretty easy to make, too, because instead of a white sauce I use condensed soup and instead of homemade pie crust I use store-bought. I started from my go-to recipe for basic chicken pot pie is from Real Simple, only when I make the traditional version, I use fresh broccoli and carrots and adjust the seasonings a bit, but I keep the condensed soup and store-bought pie crust. If you’re a purist about these things, you can fiddle with the recipe. Make your own crust, and use a white sauce instead of the soup and milk combination.
This recipe was inspired by this Chipotle Smoked Red Jalapenos powder my husband bought that I found in the spice cabinet. It has such a unique flavor, a bit spicy, a bit smoky. If you do not want the spicy/smoky flavor, simply omit this ingredient. If you can’t find it, substitute any comparable chipotle powder.