Chicken Pot Pie Quesadillas (High-Protein & Kid-Approved!)

What happens when chicken pot pie meets a cheesy, golden quesadilla?

You get this cozy one-pan comfort meal that's packed with protein, creamy flavor, and even a hidden dose of collagen. These Chicken Pot Pie Quesadillas are everything you love about a classic pot pie - but faster, crispier, and made for dipping.

This recipe makes 5-6 mini quesadillas (I got 5 from the batch, but you could stretch it to 6 depending on how full you fill them). They're buttery, crispy on the outside, melty on the inside, and make the ultimate lunch or dinner - especially with ranch or gravy for dipping!

Why You'll Love This Recipe

• Ready in under 30 minutes

• Sneaks in collagen with zero clumps or weird taste

• Freezer-friendly for meal prep!

• A fun twist on a weeknight favorite

What you'll need:

• 2 cups cooked shredded chicken (rotisserie works great!)

• ½ cup frozen mixed veggies (peas, carrots, corn)

• 2 tablespoon butter

• 2 tablespoon flour

• 1 scoop Vitauthority Chicken Bone Broth Collagen

• ½ cup milk

• ¼ cup low-sodium chicken broth

• ½ teaspoon garlic powder

• Salt + pepper to taste

• 5-6 mini flour tortillas

• 1 cup shredded mozzarella or Colby Jack cheese

• 1 tablespoon olive oil or butter (for the pan)

Note: You can swap in almond flour for a gluten-free option, but the roux may not thicken as much.

How to Make Chicken Pot Pie Quesadillas

1. Make the Filling

In a skillet, melt the butter over medium heat. Whisk in the flour to make a roux. Slowly whisk in the milk, chicken broth, and collagen powder until smooth. Add in frozen veggies, shredded chicken, garlic powder, salt, and pepper. Cook until thick and creamy. Let cool slightly.

2. Assemble the Quesadillas

Spoon the creamy filling onto one side of each tortilla. Sprinkle with cheese and fold over.

3. Pan-Fry

In a skillet, heat oil or butter over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and crispy.

4. Slice & Serve

Cut into wedges and serve warm with ranch or gravy. Sprinkle with parsley or flaky salt for extra flair.

Storing & Reheating

Let quesadillas cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the skillet or air fryer to bring back that crispy texture.

Want to freeze? Lay flat between parchment paper and freeze for up to 2 months. Reheat straight from frozen in the air fryer at 350ºF.