Treylor Park Pot Pie Recipe
Our spin on the home-style classic, peas, carrots, corn, celery, onions, chicken & a creamy herb sauce wrapped in a flour tortilla & deep fried until crisp, topped w/ fresh pico de gallo
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, peas, carrots, corn, celery, onion, cream of chicken soup, thyme, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 2
Assemble the Pot Pies
Take a flour tortilla and spoon a generous amount of the filling mixture into the center. Fold the tortilla over the filling to create a pocket, pinching the edges to seal. Repeat with remaining tortillas and filling.
- 3
Deep Fry the Pot Pies
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully add the filled tortillas, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Prepare the Topping
While the pot pies are frying, prepare a fresh pico de gallo by mixing diced tomatoes, onions, cilantro, lime juice, and a pinch of salt in a bowl.
- 5
Serve
Once the pot pies are cooked, place them on a serving plate and top with fresh pico de gallo before serving.
