Sunny's Southwestern Chicken Pot Pie

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Omg!!!!!!! Wow, this dish is amazing. It took time to make, but boy was it truly worth the sweat. The flavors were outstanding, this is a creamy feeling dish for dinner. You are so awesome sunny. By the way, I was watching the, "best thing I ever made, chicken dinner special".

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Delicious and easy. I used tomato cilantro saizon and dried thyme. Next time I'll use fresh thyme. I made my crust too thick, so there wasn't enough dough to cover the filling and baked for an extra 10 minutes.

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Just finished eating this southwestern chicken pot pie and felt the need to sit down immediately and give my review. My husband and I both loved it!!! Can't wait to make it again for my family. The only change I made was I used light sour cream instead of mexican crema only because I couldn't find it in my local grocery store. Also, the dough was easy to roll out.

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Love, love, love this recipe!!!! Can't find Sazon, so I use a Taco spice mix. The crema adds so much to the success of the meal. My fiance likes to smoke whole chickens and turkeys every few weekends, so when we have leftovers, I use them (plus chicken stock as the reserved poaching liquid. I will continue to make this :

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This was delicous! It was fairly inexpensive to make too because the cuts of chicken were very inexpensive. It was quite a few steps and a lot of dishes to clean but totally worth it. It would be great for a pot luck as it looks very nice when it is done. This is a for sure make again on a cold night. Like other posters, I couldn't find the veg blend with the black beans so I would probably throw in part of a can when I do it next time. And it was even better the next day :-

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not a big fan of pot pies but I could not pass this up, could eat this eight days a week, recipe came off without a hitch. great flavor and texture

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I finally made this today and it was a real hit! Love it! It took me a few days because of numerous "changes of plans!" Cooked the chicken one day and tossed it in the fridge, made the dough the next day and had to toss it in the fridge as well. That actually made today's cooking very easy since the filling was all that was left to do! My only change was to the veggie blend. Our stores don't carry that blend, so I used 1/2 cup of frozen sweet corn, 1/2 cup of a frozen onion and bell pepper mix, and 1/2cup of canned, rinsed black beans. I found the Sazon seasoning in the Mexican specialty section of the store, and will be trying it in other recipes now.

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FABULOUS!! Sunny has never steared me wrong yet! I did make a few changes. I roasted the chicken and used chicken broth, however, I added the crushed garlic and the thyme to the chicken broth and simmered for about 20 minutes. For the milk, I used half milk and half evaporated milk. Great combination for creamed soups. Also, I didn't have mexican crema so I made my own. 3/4 cup milk 5 TBS plus 1/3 TBS. of butter heat milk with butter in it but don't let it boil. Put the milk mixture in a blender and blend for 3 minutes, then add 1 cup of sour cream and blend together. Put in fridge for a couple of hours or if you need it sooner then it will be okay. We will definately use this recipe again and again. Thanks Sunny!

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My guests just loved this recipe. I had to come up with something for an unplanned party of about 12. This one jumped out as a crowd pleaser, to be served on a cold day. It all came together easily and everyone raved.

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This was just mediocre. Also, it didn't make enough crust to cover the top, at least in my pie plate.