Southwestern Chicken Pot Pie

Course : Chicken
Serves: 5
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2 cups diced cooked chicken
3/4 cup red pepper -- chopped
3/4 cup corn, frozen -- thawed
1/2 teaspoon cumin
15 ounces black beans -- rinsed and drained
12 ounces chicken gravy
11 ounces refrigerated biscuits (Grands)
1/4 teaspoon chili powder
3/4 cup cheddar cheese -- shredded
2 tablespoons cilantro, fresh -- coarsely chopped

Preparation / Directions:

Heat oven to 400. Grease 8" square baking dish. In large bowl, combine chicken, pepper, corn, cumin, black beans and gravy; mix well. Spoon into greased baking dish. Bake at 400 for 20 minutes. Remove baking dish from oven. Reduce oven temperature to 350. Arrange biscuits over chicken mixture; sprinkle biscuits with chili powder. Sprinkle cheese over chicken mixture around biscuits. Bake at 350 for 15-18 minutes or until biscuits are golden brown and mixture is hot. Garnish with cilantro. Freezer tip: Combine ingredients up to the point of first baking. Place in freezer container and freeze. To serve: thaw overnight in the refrigerator. Place mixture in baking dish and proceed as recipe instructs adding about five minutes to the first cooking time.


Nutritional Information:

441 Calories (kcal); 11g Total Fat; (21% calories from fat); 25g Protein; 64g Carbohydrate; 19mg Cholesterol; 505mg Sodium

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