Easy Mexican Pot Pie

Simple and yummy Mexican twist on a comfort food classic--chicken pot pie! MORE+ LESS-

By Baker Peabody

April 19, 2017

cans (18.5 oz) Progresso™ Rich & Hearty Soup Chicken Corn Chowder

1/3

cup Cascadian Farm™ Organic Frozen Sweet Corn (thawed)

tablspoons Old El Paso™ Green Chiles

1/3

cup black beans, drained and rinsed

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

egg

tablespoon water

tablespoons Mexican Blend cheese

pinches Old El Paso™ Taco Seasoning Mix

dollops sour cream for garnish

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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. Evenly distribute the mixture among 4 large ramekins or 4 mini pie dishes.
6

Unroll dough; separate into 4 squares. Place 1 square over each ramekin or pie dish.
7

In small bowl, mix egg and water. Brush mixture over dough.
8

Sprinkle 1 tbsp of Mexican blend cheese over dough.
9

Bake 11 to 13 minutes or until crusts are golden brown. Top with sour cream and a pinch of Old El Paso™ Taco Seasoning.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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. While I added 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. You can use large ramekins or 4 mini pie dishes. Ramekins will work best as they are deeper, but I used pie pans. Top with sour cream and a pinch of Old El Paso™ Taco Seasoning and enjoy!