Southwestern Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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I got this from a Pillsbury cookbook and it's got a great southwestern flavor to it. Very easy to make, the whole family loves it except that we leave out the bell pepper to keep the kids happy. I like it better with it in, so I recommend sticking with the recipe. Ingredients:
2 cups chicken, chopped and cooked |
3/4 cup red bell pepper, chopped |
3/4 cup frozen corn, thawed |
1/2 teaspoon cumin |
1 (15 ounce) can black beans, drained, rinsed |
1 (12 ounce) jar chicken gravy |
1 (10 7/8 ounce) can biscuits, flaky |
1/4 teaspoon chili powder |
3 ounces cheddar cheese, shredded |
2 tablespoons fresh cilantro, coarsely chopped |
Directions:
1. Heat oven to 400°F Grease 8-inch square baking dish.
2. In large bowl, combine chicken, bell pepper, corn, cumin, black beans and gravy; mix well. Spoon into greased baking dish.
3. Bake at 400°F for 20 minutes. Remove baking dish from oven and lower temp to 350°F Arrange biscuits over chicken mixture: sprinkle biscuits with chili powder. Sprinkle cheese over chicken mixture around biscuits.
4. Bake at 350°F for 15 to 18 minutes or until biscuits are golden brown and mixture is hot. Garnish with cilantro.
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