Southwestern Chicken Pot Pie

Enjoy your meal with this chicken pot pie packed with Green Giant® Niblets® corn, Progresso® Black Beans and Pillsbury® Grands!® Refrigerated Biscuits – perfect for Southwestern dinner.

(3)
(0)
Save and Share
  • prep time 10 min
  • total time 50 min
  • ingredients 10
  • servings 5
 

Ingredients

2
cups chopped cooked chicken
3/4
cup chopped red bell pepper
3/4
cup Green Giant™ Niblets® Frozen Corn, thawed
1/2
teaspoon cumin
1
(15-oz.) can Green Giant™ or Progresso™ Black Beans, drained, rinsed
1
(12-oz.) jar chicken gravy
1
(10.8-oz.) can Pillsbury™ Grands!™ Refrigerated Flaky Biscuits
1/4
teaspoon chili powder
3
oz. (3/4 cup) shredded Cheddar cheese
2
tablespoons coarsely chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease 8-inch square (2-quart) baking dish.
  • 2 In large bowl, combine chicken, bell pepper, corn, cumin, black beans and gravy; mix well. Spoon into greased baking dish.
  • 3 Bake at 400°F. for 20 minutes. Remove baking dish from oven. Reduce oven temperature to 350°F. Arrange biscuits over chicken mixture; sprinkle biscuits with chili powder. Sprinkle cheese over chicken mixture around biscuits.
  • 4 Bake at 350°F. for 15 to 18 minutes or until biscuits are golden brown and mixture is hot. Garnish with cilantro.
  • 1 Heat oven to 400°F. Grease 8-inch square (2-quart) baking dish.
  • 2 In large bowl, combine chicken, bell pepper, corn, cumin, black beans and gravy; mix well. Spoon into greased baking dish.
  • 3 Bake at 400°F. for 20 minutes. Remove baking dish from oven. Reduce oven temperature to 350°F. Arrange biscuits over chicken mixture; sprinkle biscuits with chili powder. Sprinkle cheese over chicken mixture around biscuits.
  • 4 Bake at 350°F. for 15 to 18 minutes or until biscuits are golden brown and mixture is hot. Garnish with cilantro.

EXPERT TIPS

toggle

Expert Tips

To save time, the chicken mixture can be simmered on the stove instead of baked in the oven. Place chicken and gravy mixture in a large saucepan. Bring to a boil and cook until hot, about 5 minutes. Immediately spoon hot chicken and gravy into baking dish; top with biscuits and continue as directed for baking the biscuits.

Combine chicken and gravy mixture and place in greased baking dish. Cover and refrigerate overnight. Bake cold chicken and gravy at 400 °F. for 30 to 40 minutes or until hot and bubbly. Proceed with recipe as directed.

It’s easy to dress up servings of this pot pie with salsa, sour cream and a sprinkling of red and green jalapeño pepper slices.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
520
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
8g,
8%
),
Cholesterol
70mg
70%;
Sodium
1300mg
1300%;
Total Carbohydrate
48g
48%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
35%;
Calcium
20%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 3 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.