Southwest Chicken Pot Pie
Southwest Chicken Pot Pie is a favorite at the cottage. The pie is so easy to put together and full of southwest flavors. We love the flavors of Tex-Mex and Southwest flavors and it is a very budget friendly pot pie. I am pulling out one of the frozen bags for chicken casseroles or salads to use in this recipe. I just love keeping those frozen bags of chicken on hand for a quick recipe. This is a great family recipe and it is also great when your friends drop by and get to share a meal with you.
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How To Make Southwest Chicken Pot Pie
I am using my 11inch by 3inch deep black iron skillet to make this pot pie in. I am sautéing some onions and peppers in melted butter.
Next we are mixing all the spices with a little flour and add them to the sautéed onions and peppers. When those spices begin to toast the smell is amazing! We cook those down a bit before moving on to the next step.
Stir in the remainder of our vegetables with their juice stirring until completely blended and starting to cook.
Next I am adding my chicken stock stirring it into the blend.I will often times cook a Stewed Chicken, chop it up and freeze it in 3 cup packages. I will then use the broth in recipes and freeze some of the broth to use in soups and casseroles. This is a very budget friendly tip that I have used for years and
really saves a lot of time and money.
Add the chicken to the vegetable mix and mix well.
Split the biscuits in half and lay them on top of the pie mix. Bake in the oven,
then let cool for a few minutes before serving.
The Recipe 
Yield:
6

Southwest Chicken Pot Pie
Budget friendly pot pie with a delicious southwest flavor. Topped with flaky biscuits. A great family meal.
Ingredients
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons flour
- 1 (15 ounce)can black beans, drained and rinsed
- 1 chipotle in adobo sauce chopped, plus 1 tablespoon adobo sauce
- 1 cup frozen corn kernels
- 1 (4.5 ounce) can green chilis
- 2 cups chicken stock
- 3 cups cooked chicken
- 1 (16.3) ounce can flaky refrigerator biscuits
- 1/2 cup sour cream
- 1/4 cup cilantro leaves, chopped
- lime wedges for serving
Instructions
- Heat the butter in a deep heavy oven proof skillet. Place the onions and bell peppers in the melted butter and sauté until the onions are clear.
- Add the flour, chili powder, cumin and paprika to the onions and peppers. Continue to cook the spices until they bloom. They will smell amazing.
- Add the beans, chipotle and adobo sauce, corn and green chilis.
- Stir in the chicken broth and the chicken. Stir well and cook until the mix will begin to thicken.
- Split the biscuits in half and lay the biscuits on top of the pie mix.
- Bake in the oven at 350 degrees for 16 minutes, until the biscuits are golden brown.
- Garnish with cilantro, and sour cream. Serve with a wedge of lime.
The Southwest Chicken Pot Pie is ready to serve
and it smells delicious!
Garnish with cilantro, sliced limes and sour cream.
Enjoy Every Bite!
We are so happy that you were able to stop by the cottage today and spend some time in the kitchen with us. Hope you enjoy the Southwest Chicken Pot Pie as much as we do. Have a great week and come back to see us real soon!
Peace & Joy
Miz Helen
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I love the twist on a classic! It sounds awesome! Thanks for sharing at the What's for Dinner party. Hope you have a great week!
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