Mexican Chicken Pot Pies in Crescent Bowls

Far from a traditional pot pie, but just as delicious. Mexican ingredients blend beautifully in a delicate and edible bowl.

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Servings 4

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( 28 ) Ratings

28 Ratings

5 Stars 10%

4 Stars 19%

3 Stars 16%

2 Stars 13%

1 Stars

Member Reviews ( 8 )

ae86cf7b-7e6e-4065-a417-a8746773ef00

ingredients 13
Prep Time 20 min
Total Time 30 min

Ingredients

1: can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2: tablespoons butter or margarine

1/4: cup chopped onion

1: tablespoon all-purpose flour

1/4: teaspoon salt

1/8: teaspoon pepper

1: cup chicken broth

1: package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped

1: can (15 oz) black beans, drained, rinsed

3: tablespoons Old El Paso® canned chopped green chiles, drained

1: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2: cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)

1/2: cup Old El Paso® Thick ‘n Chunky salsa (any variety)

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Directions

1 Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
2 Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
3 Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
4 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
5 Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.

EXPERT TIPS

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Expert Tips

You can vary the heat in this Mexican-inspired dish when you substitute chopped chipotle chiles for the green chiles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 1440mg; 1440%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 11g 11% Sugars 8g 8% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ineeddinnerideas

report Posted Dec. 2, 2010 6:39 AM

Loved the food but the cresent bowls don't stand up on their own so I had to put them in actual bowls to serve but zi might just make the soup mixture next time.

CoriP

report Posted Nov. 7, 2010 2:26 PM

I made this for the first time last night for a gathering with friends. Everyone loved it, including their kids! It just needs a bit more flour if it doesn't thicken up enough. It was so great!

elsnba09

report Posted Nov. 6, 2010 12:06 PM

I did this for a family game night and it was a hit! I did use a very low sodium chicken broth and it was still very salty though.

Lisa-M

report Posted Oct. 26, 2010 8:49 PM

Looks can be deceiving!! This has 55% of the recommended saturated fat and 60% sodium intake in a single serving for the average person!!!?? Thinking about seconds?? Ridiculous!

smonfor

report Posted Oct. 22, 2009 5:30 AM

This is a great recipe. i made it and substituted a package of fajita mix for all the spices and instead of making bowls - I rolled out the dough in a casserole pan filled it up - and put another layer of dough on top - a bit faster and more transportable - though definitly not as chic.