Southwestern Chicken Pot Pie is a spicy take on a perennial favorite. Add Hatch Green Chile for a flavorful addition. Comfort food at its best!
Ingredients
- 1 cup roasted corn frozen
- ½ cup black beans drained and rinsed
- ¼ cup small-diced tomatoes
- 1- 10 ¾ oz. can condensed cream of chicken soup
- ⅔ cup BUENO® Hatch Autumn Roast® Green Chile thawed in microwave
- ¼ cup light sour cream
- 2 cups cooked chicken shredded
- ½ tsp. salt
- ½ tsp. BUENO® Ground Cumin
- ⅛ tsp. ground bay leaf (optional)
- 1 cup all-purpose baking mix
- ⅓ cup milk
- 1 egg
- ⅓ cup BUENO® Hatch Autumn Roast® Green Chile thawed in refrigerator, drained
- ½ cup cheddar cheese shredded
Servings: 8 oz. servings
Units:
Instructions
- Combine vegetables, chicken, soup, sour cream and green chile.
- Spoon mixture into a 9-inch pie pan.
- In a separate bowl blend baking mix, milk and egg.
- Fold in drained green chile and cheddar cheese.
- Pour batter over pot pie filling.
- Bake at 400F for 30 minutes, or until crust is golden brown.
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