Mexican Chicken Pot Pies in Crescent Bowls

(28)
8 reviews.
  • 20 min prep time
  • 30 min total time
  • 13 ingredients
  • 4 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated Crescent 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)

Directions

  1. 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. 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. 3 Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
  4. 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. 5 Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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