Preheat your oven to 400°F (200°C).

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the enchilada sauce, ensuring there are no lumps. Bring the mixture to a simmer.

Stir in the chopped green chilies, black beans, corn, cooked chicken, chili powder, and cumin. Let the mixture cook until it thickens, approximately 5 minutes.

Add 1 cup of shredded Mexican blend cheese to the skillet and stir until melted and well combined. Season with salt and pepper to taste. Remove the skillet from heat.

Line a pie plate with one of the refrigerated pie crusts. Sprinkle half of the remaining shredded cheese over the crust. Spoon the enchilada filling over the cheese.

Place the second pie crust on top and crimp the edges as desired. Cut a few slits in the center of the top crust to allow steam to escape during baking.

Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with foil.

Allow the Chicken Enchilada Pot Pie to rest for 5 minutes before serving. Slice into it and enjoy the cheesy, flavorful goodness!