Chicken Pot Pie Quesadillas
A fun and easy twist on the classic chicken pot pie, transformed into delicious quesadillas filled with creamy chicken, vegetables, and cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option
Ingredients
- Tortillas (Flour or Corn)
- Cooked Chicken (Shredded or cubed)
- Vegetables (Carrots, peas, corn)
- Cream of Chicken Soup
- Cheddar Cheese
- Spices (Salt, pepper, thyme)
Instructions
- Prep the filling: In a mixing bowl, combine your cooked chicken, vegetables, cream of chicken soup, and spices. Mix until well coated.
- Heat the tortilla: Place a non-stick skillet over medium heat.
- Add the filling: Lay down a tortilla and spoon half of your chicken filling onto one half.
- Top it off: Sprinkle cheddar cheese over the filling.
- Fold and cook: Carefully fold the tortilla and let it cook until golden brown.
- Flip and brown: Use a spatula to flip the quesadilla and cook until the other side is golden brown.
- Slice and serve: Transfer the quesadilla to a cutting board, slice into wedges, and serve.
Notes
For a vegetarian version, substitute chicken with mushrooms or lentils. To add a spicy kick, mix in jalapeños.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken quesadillas, comfort food, pot pie, easy recipe