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Nutrition Facts
Serving Size 1 (277g) Recipe makes 8 servings
Calories 437
Calories from Fat 141		(32%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 941mg		39%
Potassium 685mg		19%
Total Carbohydrate 41.1g		13%
	Dietary Fiber 7.1g	28%
	Sugars 9.3g
Protein 33.9g		67%
detailed view... how is this calculated?

Southwestern Chicken Pot Pie

Recipe #82276 | 45 min | 15 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: peppermintkitty
Jan 27, 2004

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!

SERVES 8 (change servings and units)

Ingredients

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 (I use McCormick's Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) package corn muffin mix (I made my own)

Directions

1
Preheat oven to 375 degrees.
2
Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
3
Add beans, corn, tomato sauce and seasonings to skillet.
4
Bring to a boil over med heat.
5
Remove from heat and stir in 1 cup shredded cheese.
6
Pour into a 2 1/2qt casserole.
7
Top with remaining cheese.
8
Prepare corn muffin mix batter as directed on package.
9
Spoon dollops of the batter over chicken mixture.
10
Bake 25-30minutes or until corn bread is golden brown.
11
You may serve with warm flour tortillas w/butter and a salad if desired.

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Featured Reviews for This Recipe

From: WW Girl

On Oct 24, 2009

This wasn't bad. I tried tomato paste as suggested and thought it made it too thick. Maybe 1/2 past 1/2 sauce would have been better.

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From: seal angel

On Oct 5, 2009

I'm sorry but I did not care for this. I took the advice of another review and used tomatoe paste, add half can of green chilies, and diced up a tomatoe. It looked okay until I put the tomatoe paste in. And I added water but it was still a no for me. My husband liked it. But, I ended up eating half a ham sandwich and my daughter ate spaghetti o's. Sorry...............

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From: Lizgirl

On Jun 1, 2007

This is a very good recipe but I gave it 4 stars because I thought it was a little too wet for me. I made it a second time and drained my black beans and used 6 oz. of tomato paste insteas of sauce. This came out just the way I like it, scoup-a-ble! I got the tomato sauce recipe idea from another recipe that I love a lot.

7 people found this review helpful

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From: Lvs2Cook

On Nov 7, 2007

We really enjoyed this recipe for dinner last night! It was very easy to make and I made as posted. I used the full 1/2 tsp. of chipotle powder and all the spices worked together and were just the right amount of spicy. I used a box of Jiffy corn muffin mix and it worked perfect. Thanks for posting a keeper!

2 people found this review helpful

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