Chicken Pot Pie Flautas
Crispy and flaky tortilla, creamy and hearty pot pie filling, these chicken pot pie flautas have everything you could want in a pot pie mash-up. It’s a hand held snack that tastes like a warm hug! These are perfect tailgating treats because you might be craving pot pie already but the weather isnt really there yet. This way you can satisfy the craving without digging into a full pot pie!
The inspiration for this recipe
A while back, someone suggested I make chicken pot pie taquitos, and I loved the idea. Then I thought – what if I use a pie crust instead of a tortilla! It turned out to be an epic failure. They came out huge with too much crust to filling ratio, and the wrapped pie crust stayed raw. They also completely crumbled when I tried to pick them up. About a year passed, and I thought of the idea again and realized that a crispy flour tortilla actually gts really flakey like a pie crust! That’s when I decided to switch the whole thing to chicken pot pie flautas!
Make the chicken pot pie base
Start with chicken thighs to brown a bit, then add the veggies, some butter, and of course garlic!
Add in the stock and let it reduce for a while. The chicken thighs will get super tender during this period as well. Then add in the parsley, cream, and some potato flakes. The flakes will thicken the chicken pot pie filling to be the perfect texture to fit in the floutas.
Build the chicken pot pie flautas
I like to use a little corn starch paste to help seal these. This is a technique I learned from Yvette at Muy Bueno. Just a little corn starch and water mixed together, then spread it on the edge of the tortilla. Add the cheese, then the chicken pot pie filling! Then just roll it up.
Fry the chicken pot pie flautas
Add a thin layer of oil to the pan. I like to use peanut oil. Add the chicken pot pie flautas, seam side down, and cook until crispy on all sides.
Serve the chicken pot pie flautas
After the chicken pot pie flautas cook, cool them on a rack and serve them with some gravy. I just use store bought gravy, but I like a nice brown one!
So tasty! The flour tortilla really has the flaky feel of a pie crust, but still tastes like a tortilla! The gravy adds just enough savory juicy goodness!
I could eat a whole batch of these!
Twists on this recipe
You could thicken your pot pie filling a more traditional way with a flour roux or cornstarch. I think the potato version adds a lot of good flavor and it’s super easy too! You could also do this with your favorite chicken pot pie, just add less liquid and thicken it a bit extra. Some peas and corn would be good in here too! Personally, I don’t really like peas.
You could also of course use corn tortillas. Check out this post for more about making corn taquitos and using the corn starch method.
For more twists on chicken pot pie, check out my chicken pot pie ravioli! For more taquitos, how about cheeseburger grilled taquitos, or these pork and pickle taquitos.
Chicken Pot Pie Flautas
Ingredients
- 1 pound chicken thighs cut into small pieces
- 1 carrot diced
- 2 sticks celery
- 1/2 small onion
- 2 tablespoons butter
- 3 cloves garlic
- 1.5 cups stock
- 1/4 cup chopped parsley
- 1/2 cup heavy cream
- 3/4 cup dehydrated potato flakes
- 1 tablespoon corn starch optional
- 8 8 inch flour tortillas
- 8 ounces cheddar cheese grated
- peanut or vegetable oil for frying
- store bought gravy
Instructions
- Add the chicken and a little oil to a medium high frying pan and season with salt and pepper. Cook about 8 minutes, stirring often, until browned around the edges.
- Add in the carrot, celery, and onion. Cook 5 minutes to soften. Add in the butter and garlic and cook another 3 minutes.
- Add in the stock and reduce heat to low. Simmer on low for about 15 minutes until the liquid has reduced and the chicken is tender.
- Remove from heat and add in the parsley and cream. Stir to combine. Stir in the potato flakes, starting with about half. Keep adding a little more until the mixture is thickened to a soft mashed potato texture. It will thicken more as it cools.
- Transfer to a bowl and cover. Allow to rest in the fridge to cool for 1 hour.
- If using the corn starch to seal the flautas, add a splash of water and mix it to form a paste.
- Put out the first tortilla and spread some of the corn starch paste along one edge.
- Add some cheese, then the pot pie filling. Start from the opposite end from the paste and roll the flauta up as tightly as you can, using the paste to seal it.
- Once you have 4 or so done, preheat a nonstick pan to medium high with about 1/4 inch of oil at the bottom. Add the flautas seam side down and cook to brown on all sides, rotating often.
- Remove to a rack to cool and repeat with the remaining flautas.
- Warm up the gravy and serve.