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Southwestern Chicken Pot Pie

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Southwestern Chicken Pot Pie
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 5
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Enjoy your meal with this chicken pot pie packed with corn, Progresso™ Black Beans and Pillsbury™ Grands!™ Refrigerated Biscuits – perfect for Southwestern dinner.

Ingredients

2
cups chopped cooked chicken
3/4
cup chopped red bell pepper
3/4
cup frozen corn, thawed
1/2
teaspoon cumin
1
(15-oz.) can Progresso™ black beans, drained, rinsed
1
(12-oz.) jar chicken gravy
1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/4
teaspoon chili powder
3
oz. (3/4 cup) shredded Cheddar cheese
2
tablespoons coarsely chopped fresh cilantro

Directions

  • 1 Heat oven to 400°F. Grease 8-inch square (2-quart) 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. Reduce oven temperature 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.
Tips  

To save time, the chicken mixture can be simmered on the stove instead of baked in the oven. Place chicken and gravy mixture in a large saucepan. Bring to a boil and cook until hot, about 5 minutes. Immediately spoon hot chicken and gravy into baking dish; top with biscuits and continue as directed for baking the biscuits.

Combine chicken and gravy mixture and place in greased baking dish. Cover and refrigerate overnight. Bake cold chicken and gravy at 400 °F. for 30 to 40 minutes or until hot and bubbly. Proceed with recipe as directed.

It’s easy to dress up servings of this pot pie with salsa, sour cream and a sprinkling of red and green jalapeño pepper slices.

Nutrition Information 
No nutrition information available for this recipe
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