Winter-warmer enchilada casserole meets chicken soup for a real dose of love in a bowl. Most of the ingredients need to be precooked, because the pie itself doesn’t bake very long before the crust is browned. That makes this a great way to use up holiday leftovers, like roasted potatoes, green beans, sautéed peas, buttered carrots, and even turkey in place of the chicken. The recipe is very flexible, so feel free to substitute.

  • 6 tablespoons butter
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 cup roasted, peeled, and diced green chile
  • 1 1/2 cups milk
  • 1 cup diced cooked potatoes
  • 3/4 cup diced cooked carrots or butternut squash
  • 1 cup cooked or frozen corn kernels, green beans, or peas
  • 2 cups cubed cooked chicken
  • Salt and pepper to taste
  • 2 chilled pie crusts
  • 1 egg beaten with 1 tablespoon water

Serves 6

  1. Preheat the oven to 375°.
  2. In a large saucepan over medium heat, melt the butter. Add the onions and garlic and sauté until translucent, about 10–15 minutes.
  3. Reduce the heat to low, add the flour, stirring well, and cook about 2 more minutes. Add the green chile and milk and cook until it starts to bubble and thicken. Remove the pot from the heat. Stir in the potatoes, vegetables, and chicken, then season to taste.
  4. Roll out one pie crust and arrange it in the bottom of a deep-dish pie plate. Fill with the chicken mixture. Roll out the other crust, lay it over the top, and crimp to seal. Brush the crust with the egg wash and make 4 slits in the top to allow steam to escape. Put the pie plate on a baking sheet (to catch drips) and bake 45 minutes to 1 hour, until the crust is golden brown.