Southwestern Chicken Pot Pie

peppermintkitty's Note:

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!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 tablespoon vegetable oil
• 1 ½ 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
• ½ teaspoon garlic powder
• ¼-½ 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.

Reviews

[Chef #592481]

This is a nice dish! Next time I'll use salsa instead of tomato sauce to give it more pizzazz. The pasta sauce I used was too sweet. Thanks for posting!

[AnnieLynne]

I saw this recipe and could hardly wait to try it! We had it last night for dinner and it was a big hit! BF and I are watching our waistlines, so I did make a few small changes. I used Pam to coat the skillet for the chicken and omitted the vegetable oil. I only used 1 cup of low fat cheese and prepared the corn bread mix (I used Jiffy) with Egg Beaters and skim milk. Turned out wonderfully! It took a lot of self-control not to eat the entire thing! Thanks for the recipe! I'll be making it again soon!

[O-mama]

This turned out well enough for us to try again and tweek for our own tastes, but probably only on a quarterly basis rather than monthly. Our kitchen scale is off a bit because I ended up with a LOT of chicken. I used leftovers that I had in the freezer. Ended up adding a can of diced tomatoes (with green chiles) and another can of tomato sauce because of quantity of chicken. Did 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic salt (out of powder), and a couple of dashes of Mrs. Dash with Chipotle (closest thing I could find at the store). Because of the quantity and the lack of a 2.5qt dish here it went into a 9x13 and I made corn bread from a recipe to pour on top. It had more bite to it then we like, but the diced tomatoes with chiles were a brand I haven't had before and could have been mostly responsible for that. I recommend trying this to see where it fits in your meals. Will update comments when we find how we like it best.