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Chicken Pot Pie Quesadilla

Chicken Pot Pie Quesadilla is a fun mix-up-mash-up of a traditional Mexican quesadilla and classic comfort food, chicken pot pie. This tasty delight is great for dinner or snack and will become a new favorite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Paula Jones


  • 1 cup rotisserie chicken chopped or shredded
  • 1 and 1/2 cup cheese I used Monterrey jack and cheddar, use your favorite
  • 3/4 cup Birds Eye Fresh Frozen Vegetables I used green bean, corn, carrot, English pea blend
  • 1 tablespoon butter
  • 1 tablespoon self-rising flour
  • 3/4 cup milk whole, 1%, 2% or skim will work
  • salt and pepper to taste
  • 1 tablespoon oil
  • 8 flour tortillas I used 6 inch


  • Heat a shallow pan to med-high, melt butter then add flour.
  • Cook 2 minutes, stirring constantly. Slowly whisk in milk. Bring to a boil and boil 1 minute.
  • Add vegetables, chicken, salt and pepper. Reduce heat to low and heat through about 5 minutes. Stir occasionally. Mixture should begin to thicken.
  • Heat a saute pan to med-high, add oil.
  • Add one flour tortilla to pan. Top with approximately 2 tablespoon shredded cheese. Top cheese with approximately 3 tablespoons chicken mixture. Top with more cheese, about 2 tablespoon.
  • Place flour tortilla on top.
  • Grill 1 to 2 minutes per side or until tortilla is golden brown.
  • Using a pizza cutter, cut into wedges and serve warm.


I used 6 inch tortillas and made 4 quesadillas. You can use any size tortillas you have, just remember if you used really big ones, you may only get 2 quesadillas. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula