Mexican Southwestern Chicken Pot Pie Recipe

Southwestern Chicken Pot Pie 


1 (15 ounce) can black beans

1 (11 ounce) can whole kernel corn , drained

1 (15 ounce) can tomato sauce

1 tablespoon vegetable oil

1 1/2 lbs boneless skinless chicken breasts , cut into 1/2 inch pieces

2 cups shredded monterey jack and cheddar cheese blend , divided

1 (8 ounce) package corn muffin mix (I made my own)

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4-1/2 teaspoon dried chipotle powder (I use McCormick’s Gourmet Collections seasoning)


Preheat oven to 375 degrees. Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done. Add beans, corn, tomato sauce and seasonings to skillet. Bring to a boil over med heat. Remove from heat and stir in 1 cup shredded cheese. Pour into a 2 1/2qt casserole. Top with remaining cheese. Prepare corn muffin mix batter as directed on package. Spoon dollops of the batter over chicken mixture. Bake 25-30minutes or until corn bread is golden brown. You may serve with warm flour tortillas w/butter and a salad if desired

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