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Easy Mexican Pot Pie

Baker Peabody Recipe by
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Easy Mexican Pot Pie
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Easy Mexican Pot Pie

Simple and yummy Mexican twist on a comfort food classic.

Ingredients

2
cans Progresso™ Rich & Hearty chicken corn chowder
1/3
cup Cascadian Farm™ Organic Frozen Sweet Corn (thawed)
2
tablspoons Old El Paso™ Green Chiles
1/3
cup black beans, drained and rinsed
1
can Pillsbury™ refrigerated Crescent Dough Sheet
1
egg
1
tablespoon water
4
tablespoons Mexican Blend cheese
4
pinches Old El Paso™ Taco Seasoning Mix
4
dollops sour cream for garnish

Directions

  • 1 In a large bowl, empty out two cans of Progresso™ Chicken Corn Chowder.
  • 2 Add 1/3 cup of extra corn. You can omit this if you like but I really like corn. Plus using the frozen corn adds another texture dimension to the pot pie.
  • 3 Add 2 tbsp of Old El Paso™ Green Chiles. You can add more or use less depending on your tastes.
  • 4 Add 1/3 cup black beans.
  • 5 Stir all together.
  • 6 Evenly distribute the mixture among 4 large ramekins or 4 mini pie dishes. Ramekins will work best as they are deeper but I only had pie pans.
  • 7 Unroll dough; separate into 4 squares. Place 1 square over each ramekin or pie dish.
  • 8 In small bowl, mix egg and water. Brush mixture over dough.
  • 9 Sprinkle 1 tbsp of Mexican blend cheese over dough.
  • 10 Bake 11 to 13 minutes or until crusts are golden brown.
  • 11 Top with sour cream and a pinch of Old El Paso™ Taco Seasoning.
See Step By Step

Step By Step  

An Easy Way to Make Chicken Pot Pie.

As prepared by Baker Peabody,

Chicken Pot Pie is a dish I love to eat, but have been scared to make. Not anymore.

Here’s a quick and easy way to make it… and with a twist… Easy Mexican Chicken Pot Pies.

Adding just a touch of heat with the help of some Old El Paso Green Chilies, we’ve brought chicken pot pie to a whole new level. No rolling out pie dough as these are baked into ramekins and topped with Pillsbury Crescent Roll dough. Using Progresso’s Chicken Corn Chowder as your pot pie base this recipe is very easy to customize, so feel free to add whatever ingredients you prefer; I added some black beans, a little more corn, and green chilies.


Easy Mexican Pot Pie

First, gather your ingredients.


Easy Mexican Pot Pie

In a large bowl, pour in two cans of Progresso Chicken Corn Chowder.


Easy Mexican Pot Pie

Add 1/3 cup of extra corn. You can omit this if you like, but I really like corn. Plus using the frozen kind adds another texture dimension to the pot pie.


Easy Mexican Pot Pie

Add 2 tablespoons of Old El Paso Green Chilies. You can add more or use less depending on your tastes.


Easy Mexican Pot Pie

Add 1/3 cup black beans.


Easy Mexican Pot Pie

Stir all together.


Easy Mexican Pot Pie

Evenly distribute the mixture among 4 large ramekins or 4 mini pie dishes. Ramekins will work best as they are deeper, but I used pie pans.


Easy Mexican Pot Pie

Unroll dough; separate into 4 squares. Place 1 square over each ramekin or pie dish.


Easy Mexican Pot Pie

In small bowl, mix egg and water. Brush egg wash over dough.


Easy Mexican Pot Pie

Sprinkle 1 tablespoon of Mexican blend cheese over dough. Bake 11 to 13 minutes or until crusts are golden brown.


Easy Mexican Pot Pie

Top with sour cream and a pinch of Old El Paso Taco Seasoning.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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