Smoky Mexican Adobo Chicken Pie Recipe

Why You’ll Love This this Smoky Mexican Adobo Chicken Pie

This smoky, layered masterpiece brings together tender shredded chicken, creamy black beans, and those amazing chipotle peppers in adobo sauce that make your kitchen smell like a Mexican restaurant.

The cornmeal batter creates this amazing golden crust that’s somewhere between cornbread and a proper pie crust, giving you the best of both worlds without all the fussy rolling and crimping.

Plus, it’s basically a complete meal in one dish – protein, vegetables, and that satisfying carb layer – so you can feel pretty good about serving it to your family on a busy weeknight.

Ingredients List

This recipe calls for a mix of pantry staples and some special ingredients that give it that authentic smoky kick.

• 1 cooked chicken breast, shredded into bite-size pieces
• 1/2 teaspoon ground dry mustard
• 2/3 cup flour (whole wheat pastry flour works great)
• 1/3 cup cornmeal
• 1/8 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup 2% low-fat milk
• 1/8 cup canola oil
• 1 egg, beaten
• 1 (15 1/4 ounce) can black beans, drained
• 1 (15 1/4 ounce) can sweet whole kernel corn, drained (you’ll use about 1/2 cup)
• 1 (4 ounce) can green chilies, drained
• 1/2 cup finely shredded cheddar cheese
• 1/4 cup sour cream
• 1 (4 ounce) can chipotle chiles in adobo (you’ll use 3 peppers from the can)

A few quick notes about keeping this recipe on the healthier side:

• The recipe uses 2% milk and canola oil instead of heavy cream and butter, which cuts down on saturated fat without sacrificing flavor
• Black beans pack in fiber and plant-based protein, making this dish more filling and nutritious
• Using whole wheat pastry flour instead of regular all-purpose adds a bit more fiber and nutrients
• The chipotle peppers bring tons of smoky heat without any added sodium or preservatives that you’d find in some seasoning packets

Step by Step Directions

Making this smoky Mexican chicken pie involves creating layers of cornbread batter, seasoned beans, creamy vegetables, and tender chicken for a hearty one-dish meal.

• Preheat your oven to 400°F and prepare an 8×8 glass baking dish.
• Mix the dry cornbread base by combining flour, cornmeal, sugar, baking powder, salt, and ground dry mustard in a large bowl.
• Create the wet mixture by stirring in milk, canola oil, and beaten egg until the dry ingredients are just moistened.
• Chop 2 chipotle peppers from the adobo can into small pieces and fold them into the cornbread batter (wear gloves when handling the peppers).
• Pour half of the cornbread batter into your prepared baking dish and spread it evenly across the bottom.
• Drain and mash the black beans with a fork, then gently press this mixture on top of the cornbread layer.
• Prepare the creamy middle layer by mixing sour cream, 1/2 cup of drained corn, the third chopped chipotle pepper, shredded cheddar cheese, and drained green chilies in a medium bowl.
• Spread the sour cream mixture evenly over the black bean layer.
• Distribute the shredded chicken evenly on top of the sour cream layer.
• Finish by spreading the remaining cornbread batter over the chicken layer.
• Bake for 25 minutes or until the top turns golden brown.
• Allow the pie to cool for a few minutes before serving to help the layers set.

For easier mixing of the cornbread batter and sour cream layers, consider using a premium kitchen stand mixer to ensure smooth, well-incorporated ingredients.

Substitutions and Variations

• Add some vegetables – Diced bell peppers, onions, or jalapeños mixed into that sour cream layer can bulk things up and add extra flavor, because vegetables make everything healthier, right
• Make it gluten-free – Substitute the regular flour with your favorite gluten-free flour blend, though the texture might be slightly different
• Dairy-free version – Use plant-based milk, vegan cheese, and coconut cream instead of sour cream, though I can’t promise it’ll taste exactly the same
• Individual portions – Divide everything between muffin tins for cute personal-sized pies that are perfect for meal prep or portion control

Additional Things to Serve With This Dish

This hearty pie pairs beautifully with fresh, cooling sides that balance out all that smoky, spicy goodness.

• Mexican street corn salad – Because corn on corn is never too much corn, and the lime and cilantro will wake up your taste buds.
• Simple avocado salad – Just diced avocado with lime juice and salt, which acts like edible air conditioning for your mouth.
• Cilantro lime rice – The fluffy, herby grains soak up any extra sauce and stretch the meal further.
• Quick pickled red onions – These tangy little gems cut through the richness like nobody’s business.
• Fresh pico de gallo – Tomatoes, onions, jalapeños, and cilantro bring that bright, fresh crunch you need.
• Cooling cucumber agua fresca – Because sometimes you need liquid relief from all that chipotle heat.
• Warm flour tortillas – For scooping up every last bite, though honestly, a fork works just fine too.

Cooking Tips & Tricks (Chef’s Notes)

I’ve learned that a few small tweaks can make the difference between a decent pie and one that makes everyone ask for seconds.

• Don’t skip the resting time – Let that cornbread batter sit for 5 minutes after mixing, which gives the cornmeal time to hydrate and prevents a gritty texture that nobody wants.
• Mash those black beans properly – You want them chunky, not pureed, so use a fork and leave some whole beans for texture contrast.
• Handle those chipotle peppers with respect – Wear gloves or you’ll be regretting it later when you touch your eyes, trust me on this one.
• Layer like you mean it – Press each layer gently but firmly, especially that black bean layer, so everything stays put when you slice it.
• Check for doneness with a toothpick – The top should be golden, sure, but a toothpick inserted in the cornbread should come out mostly clean.
• Let it rest before cutting – I know waiting is torture when it smells this good, but 10 minutes of cooling time prevents a sloppy mess on your plate.
• Save some adobo sauce – That liquid gold from the chipotle can is perfect for drizzling on top or mixing into your sour cream for extra kick.
• Make it ahead friendly – This actually tastes better the next day, so feel free to assemble it in the morning and bake it for dinner.

Nutritional Facts

This Smoky Mexican Adobo Chicken Pie delivers a satisfying balance of protein, fiber, and bold flavors while keeping calories reasonable per serving.

• Calories per serving: Approximately 380 calories (based on 6 servings)
• Protein powerhouse: 28 grams of protein per serving from chicken, beans, cheese, and egg
• Fiber content: 8 grams of fiber thanks to black beans and whole wheat flour
• Healthy fats: Canola oil and cheese provide essential fatty acids without overwhelming saturated fat
• Complex carbohydrates: Cornmeal and beans offer sustained energy rather than quick sugar spikes
• Vitamin C boost: Green chiles and chipotle peppers add immune-supporting vitamin C
• Calcium contribution: Milk, cheese, and cornmeal provide about 15% of daily calcium needs
• Iron source: Black beans and whole wheat flour contribute significant iron content
• Lower sodium option: Using low-fat milk and controlling added salt keeps sodium moderate at about 650mg per serving
• Antioxidant rich: Chipotle peppers contain capsaicin and other beneficial compounds that support metabolism
• Balanced macros: Roughly 45% carbs, 30% protein, 25% fat for sustained satisfaction

Fun “Did You Know?”

Ever wonder why chipotle peppers pack such an incredible smoky punch?

They’re actually jalapeños that’ve been smoked and dried over wood fires for days! This ancient Aztec preservation method transforms ordinary peppers into complex, earthy flavor bombs.

The adobo sauce they swim in contains vinegar, garlic, and spices that’ve been simmering together for hours.

Here’s something cool: one chipotle pepper equals about ten fresh jalapeños in heat intensity.

When I make this pie, I’m basically using a thousand-year-old flavor technique that turns simple ingredients into something extraordinary.

It’s like having ancient culinary wisdom right in my kitchen!