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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  • prep time 20 min
  • total time 30 min
  • ingredients 13
  • servings 4
 

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™ 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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