SOUTHWESTERN POT PIE RECIPES

Name: Southwestern Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces; 1 (15 ounce) can black beans; 1 (11 ounce) can whole kernel corn, drained; 1 (15 ounce) can tomato sauce; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4-1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning); 2 cups shredded monterey jack and cheddar cheese blend, divided; 1 (8 ounce) package corn muffin mix (I made my own)

SOUTHWESTERN CHICKEN POT PIE RECIPE - FOOD.COM

Southwestern Chicken Pot Pie Recipe - Food.com image

Mmmmmmmmm, really delish and a comfort food for dh and I. Easy to prepare, not much time involved. My dh showed me this in our state daily newspaper and said he'd like for me to try it. I did and fix it alot now. I serve it with warm flour tortilla's w/butter and sometimes warmed nacho chips and salsa. It's very filling and if we don't want it the next day, I have frozen it with success. Also, I have used a can of green chilis instead of the adobo seasoning and think you could spice it as hot as you want with jalepenos. We just don't do hot or really spicy. Also, the last time I only had cheddar cheese and it turned out fine, but it is better with the monterey jack/cheddar blend. Thanks for trying one of our favorite dinners!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) package corn muffin mix (I made my own)

Steps:

Preheat oven to 375 degrees.
Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
Add beans, corn, tomato sauce and seasonings to skillet.
Bring to a boil over med heat.
Remove from heat and stir in 1 cup shredded cheese.
Pour into a 2 1/2qt casserole.
Top with remaining cheese.
Prepare corn muffin mix batter as directed on package.
Spoon dollops of the batter over chicken mixture.
Bake 25-30minutes or until corn bread is golden brown.
You may serve with warm flour tortillas w/butter and a salad if desired.

Nutrition Facts : Calories 436.3, FatContent 16.8, SaturatedFatContent 7.1, CholesterolContent 80.2, SodiumContent 907.4, CarbohydrateContent 40.1, FiberContent 7.1, SugarContent 9.2, ProteinContent 32.3

SOUTHWESTERN POT PIE RECIPE - BETTYCROCKER.COM

Southwestern Pot Pie Recipe - BettyCrocker.com image

An easy cornbread mix makes the savory topper for a vegetarian pot pie.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups cubed peeled sweet potatoes or butternut squash
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa (2 cups)
1/2 cup water
1/4 teaspoon ground cinnamon
1 cup frozen corn
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon roasted sunflower nuts, if desired

Steps:

In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

Nutrition Facts : Calories 550 , CarbohydrateContent 97 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 9 g, ProteinContent 14 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1340 mg, SugarContent 21 g, TransFatContent 0 g

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