Southwestern Chicken Pot Pie

"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!"
 
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photo by  Pamela photo by  Pamela
photo by Pamela
photo by Lisa P. photo by Lisa P.
Ready In:
45mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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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Reviews

  1. Kittencalrecipezazz
    Hi Kitty...this was a wonderful meal for DH and myself for dinner...it was just delicious, the only thing that I changed was, I did not have black beans, so I used some kidney beans instead, and used a pinch of hot pepper powder instead of the chipotle powder (I will just have to purchase some next time I go shopping), as I will definately be making this again...the corn muffin mix on top was just so good...I made everything in one large over-proof skillet, and then baked it in the oven in the same skillet...This is a winner for sure Kitty, we enjoyed it so much, thanks for posting :-)...KC
     
  2. etully
    This was good and easy. A few of my diners weren't crazy about the black beans but it was a very good dish. I used already cooked chicken breasts which cut down on the prep time. I used a 9x13 dish. Next time I may use a deeper casserole dish to get the full effect of the cornbread topping. I also like the idea of subbing the tomato sauce with salsa. Thanks for a keeper, Chef perppermintkitty.
     
  3. amy.cleaveland
    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!
     
  4. Gidget265
    Excellent Recipe - yummy comfort food. Very easy to make. Made it for a friend - quick and simple. We almost ate the whole thing! (gasp!) Changes I made: Substituted 1 can chopped tomatoes plus 1 sm can tomato paste PLUS 1/2 sm can water to substitute for tomato sauce. Added 1/2 sm can (6 oz?) chipolte peppers in adobo sauce. (may add whole can next time!) Added smidge cilantro (1-2 tsp?) Was very very good. Will make again and again. UPDATE: Make this frequently as this is one of my husband's favorites. Tonight it was best. used 3/4 can tomato paste, plus about 3/4 sm can water plus about 6 small campari tomatoes. Rinsed and drained black beans. Added about 1/2 tsp adobo seasoning and 3 chipolte peppers finely chopped in adobo sauce. Added about 1/2 small bunch of chopped fresh cilantro. Just excellent. Cooked 2 breasts of chicken in le creuset, mixed as directed, boiled and then put into the oven with cornbread topping. Took well over 45 minutes to bake in the le creuset (5.5 Q). Thanks!
     
  5. Nancy G.
    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!
     
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Tweaks

  1. adopt a greyhound
    A little dry as I used Rotel instead of tomato sauce. Made half a recipe and still have lots left to freeze for later. Used Recipe #345502 for the Muffin mix.
     
  2. SReiff
    wowzer, this is really, really good! i made it just as posted with just a few minor additions - i added 1 1/2 tsp. of dried cilantro (although i'm sure fresh would totally rock), some chicken base and subbed cheyenne pepper for the chipotle powder. as suggested by other reviewers, in place of the tomato sauce i used a 6 oz. can of tomato paste and then filled that can with almost 6 ozs. of juice from my (home grown) fresh frozen corn. YUMMALICOUS!
     
  3. Lisa P.
    Wow! This is great! Instead of chicken, I used two boxes of the Smart Taste veggie crumbles, and mixed it in a big pan with the corn, beans, and a can (undrained) of mexican tomatoes instead of the paste. I didn't have all the spices, so I just dumped in some chili powder, creole seasoning, and some shakes of green tobasco sauce.
     
  4. RedWonder
    YUM! I have made this several times. The first time I used pinto beans because I didn't realize I was out of black beans until I had started cooking. I definitely recommend black - much better flavor, texture, and appearance. I add onions & minced garlic (rather than the powder) and use El Pato Sauce instead of the chipotle as I always have it on hand. Delicious! ***UPDATE-I tried a shortcut last night. Instead of browning the chicken and cooking the other ingredients on the stove first, I just dumped everything (including uncooked chicken, but not the cornbread)in the casserole dish. I cooked the cornbread in a seperate pan cooked the chicken dish at the same time @ 400 for about 40 minutes. Still turned out great. My kids don't care for cornbread so I cooked rice and topped it with the chicken. Good that way, but BETTER with the cornbread.***
     
  5. Leilani
    I made this the other night and thought it was fabulous! I substituted a little more than a pound of ground beef instead of the chicken. I also didn't use the chipotle powder as I don't like too much spice. I have been enjoying the leftovers as much as the meal on the first day. My sister (my roommate) had some for lunch today and she couldn't stop raving about how good it was.
     

RECIPE SUBMITTED BY

I am retired and live in Oklahoma. We use to raise scottish terriers, but now just enjoy having 3..one of which is a rare wheatland scotty. We have 2 grown daughters and my oldest has my grandson & granddaughter. Katy is almost 13 now, and I love and cherish the time she spends with me. My youngest dd is FINALLY having a baby,,a little girl due on April 1 '05. We are very excited! Hubby and I love taking out our pontoon boat every chance we get...we love to fish, but I'm happy just to be out on the water :) I love all kinds of cookbooks, especially southwest and cooking for two meals. Of course Zaar is the best recipe site on the net! I've started copying zaar recipes for my granddaughter and she says she'll never be able to make them all :) My hobbies include my dogs,,grandkids, painting art hobbies, and most crafting...love garage sales too!! I really love working outside in my gardens, but health and "old bones" keep me from it more than it used to. My hubby and I love to travel and also fish. I have used this site for awhile now and I'm embarrassed I haven't shared more of mine. Guess I've been busy making yours! When I have a question, the members here are so friendly, helpful and very quick to answer back! Of course, you've figured by now I love to talk!! I have to say my love for cooking comes from my mom. She is one of those cooks that just gets into the kitchen and starts cooking with no recipes and everything she makes is wonderful! She's about the best "all around cook" I know! I'd like to think I "inherited" some of her cooking intuition :) But getting close to 80 (sorry mom, but you sure don't look it) she cooks circles around me!
 
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