This delicious recipe for Chicken, Green Chile and Potato Pie will become a family favorite!
Last month I received an email from Cassie, a reader:
A few months back I made your Chicken and Green Chile Potato Pie recipe. It was fantastic! I went to your site today to get the recipe so that I could make it again and it was gone. Is there a way I can get/find the recipe?
I'd lost a handful of recipes some time ago due to a technical glitch during a site redesign (something I did on my end). Most were easily recreated but there were a few I hadn't had the chance to get to. I love hearing from people who have tried and loved my recipes - it's what I love more than anything else about writing a food blog - so I really wanted to get this potato pie recipe up and running.
This simple savory pie comes together much quicker than you might think. Of course, I use a prepared pie crust and other easy ingredients like a rotisserie chicken (or I'll make chicken stock and use the meat from that if I'm not short on time), canned chiles (although nothing beats roasting your own) and even a bag of sliced Simply Potatoes if I'm really short on time (although slicing two potatoes only takes a couple of minutes).
It would make an AWESOME dish for Thanksgiving leftovers, too - turkey would definitely work here. I always seem to crave something with a bit of spice after Thanksgiving and this potato pie really fits the bill. Another favorite is cottage pie with parmesan potatoes!
I'm so grateful to Cassie for reminding me how much I love this easy recipe; I had forgotten it with all the other recipes swimming around in my head 🙂 I'm always open to requests so please feel free to leave me a comment or send an email anytime, even just with questions or to say hello! And try this Chicken, Green Chile and Potato Pie, would ya'? You'll be glad you did!
Chicken, Green Chile and Potato Pie
This easy savory pie recipe not only looks gorgeous but tastes amazing!
Ingredients
- 1 package unbaked pie shells, 2 pie shells total
- 5 eggs, four whole eggs and one yolk, reserve egg white from fifth egg
- ¾ cups heavy cream
- ½ cup whole milk
- 2 poblano peppers, roasted, peeled and chopped (or 2 cans diced green chiles)
- 1 t kosher salt
- ½ t freshly ground black pepper
- 2 russet potatoes, peeled and sliced very thin
- 2-3 cups cooked, shredded chicken (rotisserie works great for this)
- 2 cups shredded mexican-blend or cheddar cheese
Instructions
- Preheat oven to 425F.
- Beat eggs in a medium-sized mixing bowl. Whisk in cream and milk. Add green chiles, salt and pepper and stir well.
- Place one pie crust in the bottom and up the sides of a pie pan. Add potatoes in one flat layer, then chicken and cheese. Pour chile-egg mixture carefully over the top (the pie pan will be very full), taking care to ensure that the green chiles are spread evenly over the top.
- Top with second pie crust (a lattice style is easy and looks pretty) and brush with reserved egg white. Bake in preheated oven for 45 minutes or until egg and potatoes are cooked through (top with foil halfway through baking if crust gets too browned).
- Allow pie to cool for 15 minutes, then cut into pieces and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 899Total Fat: 50gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 518mgSodium: 858mgCarbohydrates: 49gFiber: 3gSugar: 14gProtein: 61g
This data was provided and calculated by Nutritionix.
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Patricia Hershman says
Hi Kristy
My name is Patricia. Chicken is not my cup of tea, do you think I can substitute ground beef for the chicken?
Kristy Bernardo says
Hi Patricia, I'm so sorry this comment is so incredibly late. I sold the site a few years ago and they just brought me back so I'm playing catchup. To answer your question, I haven't tried it with ground beef but it sounds delicious! I'd cook the beef first and make sure to drain it well, otherwise I think it would be a delicious twist!
Kathy L. McGuire says
Can this be made in a cast iron skillet and if so, which size would you recommend. Thank you.
Kristy says
Hi Kathy, I haven't tested it in a skillet but I don't see why it wouldn't work. I suggest using a 10-inch pan.
Christina says
I’ve made this before and it was DELICIOUS! Thanks for the recipe!
Kathy says
Question: This looks fantastic and my question is about the potatoes. 1 russet potato would easily cover the bottom but the recipe call for 2. I'm confused because it says to have 1 flat layer.
Kristy Bernardo says
Hi Kathy! What I mean by "one layer" is just a layer of potatoes that is flat, then you layer the next ingredients, etc. Sorry if I wasn't clear! Cheers 🙂
Summer says
This is so yummy...we have made it many times and it is always a winner. I skip the potatoes but oh my...thanks for a lovely recipe. I am out of green chilis so tonight I'm adding bacon instead!
Kristy Bernardo says
That sounds great! Love it. So happy you enjoy it so much!
Fabiana says
This sounds so delicious! I think I am oing to prepare it for my family this weekend.
Kristy Bernardo says
I hope you love it as much as we do, Fabiana! Thank you 🙂
Tasty Sunshine says
This sounds amazing! So happy I stumbled upon it and Cassie requested it. Quick question: how spicy do the chiles make this dish taste? Is it manageable spice with a nice flavor? Or is this a "burn your tongue, watery eyes" level? My husband does not like very spicy foods but he loves pies and quiches.
Kristy Bernardo says
Hi TS! The dish isn't very spicy. If you choose to use poblanos, which typically aren't spicy, it shouldn't be spicy; however, peppers can vary in the amount of spice even when using the same type. To be on the safer side, I'd use the canned green chiles since they're a bit more dependable in terms of spice level. But I think your husband will enjoy it and it definitely won't be burn your tongue, watery eyes spicy. I hope that helps! 🙂
Tasty Sunshine says
Thanks Kristy! It was a huge hit for dinner last night. We both loved it! The pepper flavor was a great compliment and not spicy at all - and now I know how to roast peppers.
Kristy Bernardo says
That is so great to hear, TS! Thanks! 🙂
Libby with Lemony Thyme says
The ingredients list alone has my mouth watering. But your pictures, well now. They're gorgeous Kristy!!
Kristy Bernardo says
Wow, thanks so much, Libby!
Nibbles By Nic says
Now, that just might be the most stunning dish I've ever seen!!!! Love it!
Kristy Bernardo says
Thanks so much, Nic!
Laura @MotherWouldKnow says
This is a beautiful, Americanized version of a quiche - with poultry instead of bacon, cheddar instead of gruyere, a few extra goodies (like chilies) and a lattice crust. What a delightful way to use leftovers or odds and ends together.
Kristy Bernardo says
It's really not quite a quiche even with all the eggs although there is some similarity. It's definitely more of a dinner item (although quiche for dinner is always good, too)!
heather @french press says
I'm so glad she asked for the recipe as well - I love savory dinner pies, and this one with the peppers and potatoes sounds fantastic!!
Kristy Bernardo says
Thanks, heather!
Mischa @ Accidental Farm Wife says
What a fun email to receive…a compliment & remembering a favorite recipe! I love savory pies and this one looks delicious!
Kristy Bernardo says
It was fun, Mischa! Thanks so much 🙂
Ashley @ Big Flavors from a Tiny Kitchen says
This is absolutely gorgeous! Love the lattice work 🙂
Kristy Bernardo says
Thanks so much, Ashley!
Michelle @ A Dish of Daily Life says
I love how easy this is, and it is totally up my alley. We'll definitely be trying it!
Kristy Bernardo says
Awesome, Michelle!
Marjory @ Dinner-Mom says
I can see why your readers came back for this one. It looks amazing. My hubby doesn't go for quiche so much, but he would looove this!
Kristy Bernardo says
Thanks so much, Marjory!
GiGi Eats says
When I was younger, I probably would have thought this sounded weird and unappetizing, but now... HAND IT OVER!
Kristy Bernardo says
Well, then I'm glad you're older now, GiGi 🙂
Cassie H says
Yay! Thank you for bringing this recipe back! It is definitely something I will make over and over!
Kristy Bernardo says
You are SO welcome, Cassie!! Thanks for reminding me about it, I had forgotten what a favorite this is. You rock 🙂
Andi @ The Weary Chef says
This has to be the most gorgeous pie I've ever seen, and I'm not just saying that! Beautiful job!
Kristy Bernardo says
Wow, thanks Andi!
Jessica @ A Kitchen Addiction says
This looks like great comfort food! Love how easy it is!
Kristy Bernardo says
Thanks, Jessica!
John@Kitchen Riffs says
Way too good a recipe to be lost! Glad you redid this -- it's wonderful! Good stuff -- thanks.
Kristy Bernardo says
Thanks so much, John!
Nutmeg Nanny says
This is one pie I can totally get down with! I love nothing more than a savory pie...yum!
Kristy Bernardo says
Thanks so much, NN!