Southwestern Chicken Pot Pie

I got this from a Pillsbury cookbook and it's got a great southwestern flavor to it. Very easy to make, the whole family loves it except that we leave out the bell pepper to keep the kids happy. I like it better with it in, so I recommend sticking with the recipe.

• Ready In: 50 mins
• Serves: 5
• Yields: 5

Ingredients

• 2  cups chicken, chopped and cooked
• 3⁄4 cup red bell pepper, chopped
• 3⁄4 cup frozen corn, thawed
• 1⁄2 teaspoon cumin
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (12 ounce) jar  chicken gravy
• 1 (10 7/8ounce) can  biscuits, flaky
• 1⁄4 teaspoon chili powder
• 3  ounces cheddar cheese, shredded
• 2  tablespoons fresh cilantro, coarsely chopped

Directions

1. Heat oven to 400°F Grease 8-inch square baking dish.
2. In large bowl, combine chicken, bell pepper, corn, cumin, black beans and gravy; mix well. Spoon into greased baking dish.
3. Bake at 400°F for 20 minutes. Remove baking dish from oven and lower temp to 350°F Arrange biscuits over chicken mixture: sprinkle biscuits with chili powder. Sprinkle cheese over chicken mixture around biscuits.
4. Bake at 350°F for 15 to 18 minutes or until biscuits are golden brown and mixture is hot. Garnish with cilantro.