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Green Chile-Chicken Pot Pie

  • Prep 15 min
  • Total 40 min
  • Servings 6
  • Pinterest
    34
  • Print
    279
  • Save
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    14

Put a Southwestern spin on pot pie with nacho cheese soup, chopped green chiles and rotisserie chicken baked under a blanket of cornbread. MORE + LESS -

Ingredients

1
can (10 3/4 oz) condensed fiesta nacho cheese soup
2
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon chipotle chile pepper powder
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
cup chopped onion
2
cups chopped deli rotisserie chicken
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
1
cup shredded Monterey Jack cheese (4 oz)
2
tablespoons chopped green onions

Steps

Hide Images
  • 1
    Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
  • 2
    Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
  • 3
    Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

Expert Tips

For an extra spicy kick, top the pot pie with sliced jalapeños before baking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
% Daily Value
Total Fat
17g
0%
Saturated Fat
8g
0%
Sodium
1230mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
0g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 2 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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