Looking for a fun twist on comfort food that’s handheld, crispy, and loaded with flavor? These Chicken Pot Pie Flautas bring together the hearty filling of a classic pot pie and the fun, rolled format of flautas — making for a snack or main that’s both nostalgic and novel.

Why You’ll Love This Recipe

The flauta wrapping gives you a crisp, golden exterior while encasing a creamy, savory filling reminiscent of your favorite pot pie.
Using a tortilla (rather than pie crust) makes it more portable and fun to serve — ideal for friends, family, or gatherings.
With a nice depth of flavor from chicken, veggies, stock and cream, it hits that comfort food sweet spot.
The recipe includes clever shortcuts (like potato flakes to thicken) so you can deliver rich texture without fuss.
They’re versatile: great as an appetizer, snack, or main dish — and can be paired with gravy or a dipping sauce for extra richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken thighs, cut into small pieces
1 carrot, diced
2 sticks celery, diced
½ small onion, diced
2 Tbsp butter
3 cloves garlic, minced
1½ cups chicken stock
¼ cup chopped parsley
½ cup heavy cream
¾ cup dehydrated potato flakes
1 Tbsp corn starch (optional, for sealing)
8 × 8-inch flour tortillas
8 oz (about 2 cups) cheddar cheese, grated
Peanut oil or vegetable oil, for frying
Store-bought gravy, to serve

Directions

Season the chicken pieces with salt and pepper. In a medium-high skillet, add a drizzle of oil and cook the chicken about 8 minutes, stirring often, until browned around the edges.
Add the carrot, celery and onion. Cook for about 5 minutes until the vegetables begin to soften. Then add the butter and garlic and cook another 3 minutes.
Pour in the chicken stock and reduce the heat to low. Simmer for about 15 minutes until the liquid reduces and the chicken is tender.
Remove from heat. Stir in the parsley and heavy cream. Then add the potato flakes gradually (start with roughly half) and stir until the mixture thickens to a soft mashed-potato-type texture. It will further thicken as it cools.
Transfer the filling into a bowl, cover, and refrigerate for 1 hour to cool and firm up the mixture.
If using the corn starch paste: mix the corn starch with a splash of water to form a paste (used as a “glue” to seal the tortillas).
Lay out a tortilla. Spread a little of the starch paste along one edge. Add some grated cheddar cheese, then place a generous spoonful of the chilled chicken pot pie filling on the opposite side of that edge. Roll the tortilla tightly, starting away from the paste-edge, so the seam ends up underneath.
Once you’ve made about four flautas, pre-heat a nonstick pan over medium-high heat. Add about ¼ inch of oil. Place the flautas seam-side down in the oil and fry until golden and crisp, turning to brown all sides. Transfer to a wire rack to cool and drain. Repeat with the remaining flautas.
Warm up the gravy and serve the flautas hot, alongside or drizzled with the gravy.

Servings and timing

Servings: 8 flautas
Prep time: ~20 minutes
Cook time: ~1 hour
Cooling time: ~1 hour
Total time: ~2 hours 20 minutes

Variations

Swap the flour tortillas for corn tortillas if you prefer a different texture; note the result will be crunchier and may behave differently when rolling.
Instead of potato flakes for thickening, you could use a traditional flour or cornstarch roux if you prefer that approach.
Add extra vegetables like peas or corn into the filling for more color and texture.
Change up the cheese: mix in Monterey Jack, pepper jack or a combination for extra melt and flavor.
For a baked version instead of frying, brush the rolled flautas with oil, place on a baking sheet and bake at ~425°F (~220°C) until golden and crisp.

Storage/Reheating

Storage: Once cooled, store leftover flautas in an airtight container in the refrigerator for up to 2-3 days.
Reheating: For best texture, reheat in the oven or an air fryer at around 200 °C (≈400 °F) until heated through and crisp again. Microwave reheating is not ideal as the tortilla will lose crispness.
Freezing (optional): You can flash-freeze cooled flautas in a single layer, then store in a freezer-safe bag for up to ~2-3 months. Reheat from frozen in an oven or air fryer; add a few extra minutes to ensure warming through.

FAQs

What type of chicken should I use?

You can use bone-in or boneless chicken thighs; boneless are easier to cut into small pieces. Thighs provide more flavor and richness than chicken breast.

Can I make the filling ahead of time?

Yes — the filling is chilled for 1 hour in the recipe. You could prepare it earlier or the night before and then roll and fry when ready, which helps streamline the process.

Why use potato flakes to thicken the filling?

Potato flakes absorb moisture quickly and provide a thick, creamy texture without needing to cook a roux. They make the filling easier to handle and roll into tortillas.

Do I have to fry the flautas?

While frying provides the best crispiness, you can bake them as a lighter alternative. Brush with oil and bake at ~425 °F until golden, though the texture will differ slightly from traditional frying.

Can I use corn tortillas instead of flour?

Yes — but note that corn tortillas are less pliable than flour, especially when rolling, so warm them up before using and be careful when filling and rolling to avoid cracking.

What sauce or gravy goes best with these flautas?

The recipe recommends a simple store-bought brown gravy served warm. You could also serve them with a savory cream sauce, mushroom gravy, or even a light herb-yogurt dip for contrast.

How can I prevent the tortillas from bursting while frying?

Cool the filling so it’s more solid and less liquid, don’t overfill the tortillas, roll them tightly, and ensure the seam is placed down in the oil. A simple paste of corn starch and water along the seam helps seal it.

Can I add other vegetables to the filling?

Absolutely. Peas, corn, chopped green beans, or diced potatoes can be added — just adjust the moisture so the filling remains thick and manageable.

Are these suitable for a party or gathering?

Yes — they work great as finger food or an appetizer. You can scale the recipe, and guests can pick up a flauta and dip it into gravy or sauce. Consider slicing them in half for bite-sized servings.

What sides would pair nicely with these flautas?

Light sides work best since the flautas are rich; consider a fresh green salad, steamed vegetables, roasted Brussels sprouts, or a simple slaw to add crunch and freshness.

Conclusion

These Chicken Pot Pie Flautas blend the cozy, creamy elements of pot pie with the fun, handheld format of flautas for a dish that’s both comforting and inventive. Whether you’re serving them as a snack, appetizer or main, they deliver crisp texture, rich filling and crowd-pleasing appeal. With a little prep and the thickened filling, you’ll have a memorable dish that stands out — enjoy!