Chicken Pot Pie Quesadilla
A cozy mash-up of chicken pot pie and quesadilla: creamy chicken, veggies, and cheddar tucked into a golden tortilla.
Ingredients
- 1 cup cooked chicken shredded (about 1 small breast or ½ rotisserie)
- ½ cup frozen mixed vegetables peas, carrots, corn, thawed
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ cup chicken broth
- ¼ cup milk or heavy cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme or Italian seasoning
- ¼ tsp salt adjust to taste
- ⅛ tsp black pepper
- ¾ cup shredded cheddar cheese or mozzarella/Monterey Jack
- 2 large flour tortillas
- Optional: chicken gravy or ranch for dipping
Instructions
Step 1: Make the Filling
- Melt butter in a small saucepan over medium heat.
- Whisk in flour and cook 1 minute to form a roux.
- Slowly whisk in chicken broth and milk until smooth and thickened (about 2–3 minutes).
- Stir in garlic powder, onion powder, thyme, salt, and pepper.
- Add chicken and vegetables, stirring until coated. Let cool 2–3 minutes before using.
Step 2: Build the Quesadillas (Half-Moon Style)
- Place 1 tortilla in a skillet over medium heat.
- Sprinkle a thin layer of cheese on half the tortilla.
- Spoon ¼–⅓ cup of filling over the cheese.
- Add another sprinkle of cheese, then fold tortilla into a half-moon.
- Cook 2–3 minutes per side until golden and crispy.
- Repeat with the second tortilla.
Step 3: Serve
- Slice each quesadilla into 2–3 wedges.
- Dip in gravy or ranch for the full “pot pie” effect.