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Easy One-Pot Southwestern Chicken Pie Recipe

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 - 1/2 teaspoon dried chipotle powder (use mccormick's gourmet collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided

Nutritional information

436.3
Calories
151 g
Calories From Fat
16.8 g
Total Fat
7.1 g
Saturated Fat
80.2 mg
Cholesterol
907.4 mg
Sodium
40.1 g
Carbs
7.1 g
Dietary Fiber
9.2 g
Sugars
32.3 g
Protein
277 g
Serving Size

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Easy One-Pot Southwestern Chicken Pie Recipe

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    This was good and easy. A few of my diners weren't crazy about the black beans but it was a very good dish. used already cooked chicken breasts which cut down on the prep time. used a 9x13 dish. Next time I may use a deeper casserole dish to get the full effect of the cornbread topping. I also like the idea of subbing the tomato sauce with salsa. Thanks for a keeper, Chef perppermintkitty.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Southwestern Chicken Pot Pie,Mmmmmmmmm, really delish and a comfort food for dh and I. Easy to prepare, not much time involved. My dh showed me this in our state daily newspaper and said he’d like for me to try it. I did and fix it alot now. I serve it with warm flour tortilla’s w/butter and sometimes warmed nacho chips and salsa. It’s very filling and if we don’t want it the next day, I have frozen it with success. Also, I have used a can of green chilis instead of the adobo seasoning and think you could spice it as hot as you want with jalepenos. We just don’t do hot or really spicy. Also, the last time I only had cheddar cheese and it turned out fine, but it is better with the monterey jack/cheddar blend. Thanks for trying one of our favorite dinners!,This was good and easy. A few of my diners weren’t crazy about the black beans but it was a very good dish. used already cooked chicken breasts which cut down on the prep time. used a 9×13 dish. Next time I may use a deeper casserole dish to get the full effect of the cornbread topping. I also like the idea of subbing the tomato sauce with salsa. Thanks for a keeper, Chef perppermintkitty.,This was fantastic! My whole family raved over it. Will make again soon. Thanks for posting.


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees.

    2
    Done

    Heat Oil in Large Skillet Over Med-Hi Heat Add Chicken and Saute 5-7 Minutes or Until Done.

    3
    Done

    Add Beans, Corn, Tomato Sauce and Seasonings to Skillet.

    4
    Done

    Bring to a Boil Over Med Heat.

    5
    Done

    Remove from Heat and Stir in 1 Cup Shredded Cheese.

    6
    Done

    Pour Into a 2 1/2qt Casserole.

    7
    Done

    Top With Remaining Cheese.

    8
    Done

    Prepare Corn Muffin Mix Batter as Directed on Package.

    9
    Done

    Spoon Dollops of the Batter Over Chicken Mixture.

    10
    Done

    Bake 25-30minutes or Until Corn Bread Is Golden Brown.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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