Hatch Green Chile Pot Pie

Hatch Green Chile Pot Pie

ByTaylor Graciano · VP Operations · Hatch Chile Store — Published · Updated
Prep 20 min Cook 50 min Total 80 min Serves 6-8 Difficulty Medium 480 Cal Heat Medium 4.8 (54) Jump to recipe

Featuring: Roasted Hatch Green Chile · See also: Cooking with Frozen Roasted Chile

This Hatch green chile pot pie gives classic chicken pot pie a New Mexico upgrade — roasted Hatch green chile stirred into the creamy filling and Hatch green chile powder seasoning the sauce. Tender chicken, vegetables, and smoky green chile tucked under a flaky, golden crust: this is comfort food that warms you from the inside out.

There's nothing quite like a homemade chicken pot pie on a cool evening — flaky crust, creamy filling, tender chicken, and vegetables all baked together until golden and bubbling. Now imagine all of that with the smoky, earthy kick of Hatch green chile running through every bite. That's exactly what this recipe delivers.

Why green chile belongs in pot pie

Our family has grown Hatch chile in the fertile soils of the Hatch Valley for five generations, and we've learned that green chile has a way of making comfort food even more comforting. A traditional pot pie can be a little one-note — rich and creamy but mild — and the chile is exactly what it needs. It adds depth to the velvety sauce and little pockets of brightness throughout the filling, cutting the richness so the pie tastes savory rather than heavy. The green chile powder seasons the base while the chopped roasted green chile gets folded right into the chicken and vegetables, so you get chile two ways in every forkful. It doesn't overpower — it enhances.

Choosing your chile & heat

Roasted Hatch Green Chile is fire-roasted and peeled, ready to chop and fold into the filling — medium keeps this family-friendly, hot turns up the warmth. Hatch green chile powder seasons the cream sauce with steady, even heat and no extra moisture, which matters in a filling you want thick. In peak season, grab Fresh Hatch Green Chile and roast it yourself. Skip canned chile — it's watery and would thin the sauce.

Pro tips & common mistakes

The most important step is letting the sauce thicken properly — simmer the butter-flour-broth-cream base on medium-low for a full 5 to 10 minutes until it's genuinely velvety, or the filling will be soupy under the crust. Drain the boiled chicken and vegetables well for the same reason. Cut steam vents in the top crust so it bakes crisp instead of soggy, and bake until the crust is deep golden and the filling bubbles up through the slits. For an extra-flaky top, brush it with an egg wash before baking.

Serving & storage

Serve it hot with a simple green salad or crusty bread — but let it cool 10 minutes first so the filling sets and nobody burns their mouth. The pie reheats beautifully: cover loosely with foil and warm in a 350F oven so the crust re-crisps rather than going rubbery in the microwave. It keeps in the fridge for three to four days, and you can assemble the whole pie ahead and refrigerate it unbaked, then bake straight from cold with a few extra minutes. This is the kind of meal that makes everyone gather around the table.

The recipe

Hatch Green Chile Pot Pie

4.8 from 54 reviews
  • Prep20 min
  • Cook50 min
  • Total80 min
  • YieldOne 9-inch pie (6 to 8 servings)
  • Calories480
Mediummedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F
  2. Combine chicken breast, frozen peas and carrots, and chopped celery in a saucepan. Add enough water to cover the ingredients and bring to a boil over medium heat. Allow the mixture to boil for 15 minutes and then remove from the heat and drain off the water.
  3. While your chicken is cooking place another saucepan over medium heat. Add in your butter and once melted cook your onion and garlic until soft and fragrant. Stir in flour, salt, pepper, Hatch Green Chile Powder, and celery seeds until combined. Slowly add in chicken broth, milk, and heavy whipping cream. Reduce the heat the medium-low and simmer the mixture until it thickens. This typically takes 5-10 minutes. Once thickened, remove from heat and set aside.
  4. Place your pie crust in the bottom of a pie pan or cast iron skillet.
  5. Cube or shred your chicken breasts and then return to pot with the vegetables. Add in Roasted Hatch Green Chile and stir until combined.
  6. Place the chicken, vegetables, and Roasted Hatch Green Chile mixture in the bottom of your pie crust. Pour the hot liquid over the mixture.
  7. Cover with your top pie crust (feel free to get fancy with designs), seal the edges, and ensure there are small slits in the top crust to allow steam to escape when cooking.
  8. Place the pot pie in the preheated over for 30 to 35 minutes. When done, the pie crust should be a golden brown and the filling is bubbling. Cool for 10 minutes before serving to avoid burnt mouths.

Pantry

Shop the chile used in this recipe

Roasted Hatch Chile (Frozen)

$75.00

Fresh Hatch Green Chile

$29.99 $34.99

Hatch New Mexico Green Chile Powder

$9.99

Frequently asked questions

What is green chile pot pie?
Green chile pot pie is a New Mexico take on classic chicken pot pie that folds roasted Hatch green chile into the creamy chicken-and-vegetable filling and seasons the sauce with green chile powder, all baked under a flaky double crust. The chile adds smoky depth and gentle heat that cuts the richness of the traditional version.
Is green chile pot pie spicy?
With medium roasted Hatch green chile it's pleasantly warm rather than fiery, a gentle heat that builds against the creamy filling and stays family-friendly. The cream and chicken mellow the chile considerably. Use hot roasted chile or add extra green chile powder for more kick, or stick with medium to keep it mild for kids.
How do you keep pot pie filling from being runny?
Simmer the butter, flour, broth, and cream base on medium-low for a full 5 to 10 minutes until it's genuinely thick and velvety before combining it with the chicken and vegetables. Drain the boiled chicken and vegetables well, and use roasted chile rather than canned so you don't add extra liquid. Cut vents in the top crust so steam escapes.
Where can I buy Hatch green chile for pot pie?
You can order fire-roasted Hatch green chile shipped from our family farm in the Hatch Valley. Roasted Hatch Green Chile is fire-roasted and peeled, ready to fold into the filling, and Hatch green chile powder seasons the sauce without thinning it. Fresh Hatch Green Chile is available to roast yourself in season.

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Green Chile Chicken: The Complete New Mexico Recipe Hub
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A white bowl of green chile verde — bright Hatch green chile sauce flecked with cilantro.

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