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A bowl of chicken pot pie southwestern style with cilantro, black beans, corn and peppers
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Southwestern Chicken Pot Pie

An easy and tasty one pan chicken pot pie dinner filled with shredded chicken, black beans, corn and peppers!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 375kcal
Author foodnessgracious

Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 3/4 cups chicken stock
  • 1 small whole cooked chicken, shredded
  • 3/4 cup chopped red bell pepper
  • 3/4 cup frozen corn thawed
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 whole can black beans drained and rinsed, 15oz
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can Pillsbury Grands Flaky Layers biscuits 6 biscuits,
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon chili powder
  • 2 tablespoon chopped cilantro

Instructions

  • Heat the oven to 350 degrees F.
  • In a large 10 inch ovenproof pan melt the butter over a medium heat then add the flour.
  • Whisk until slightly golden and then start adding the chicken stock whisking after each addition until smooth.
  • Once all of the stock has been added, bring to a simmer and then add the shredded chicken.
  • Add the bell pepper, corn, cumin, paprika and beans.
  • Season with the salt and black pepper.
  •  Add the cheese over the mixture.
  • Take the pan off the heat and lay the biscuits on top of the chicken mixture.
  • Sprinkle the chili powder over the biscuits along with a small amount of cheese.
  • Bake for 25 minutes and the biscuits are golden.
  • Garnish with the fresh cilantro.

Nutrition

Calories: 375kcal