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.

–

Save & Share

Servings 5

false

( 3 ) Ratings

3 Ratings

5 Stars 25%

4 Stars 50%

3 Stars 25%

2 Stars

1 Stars

Member Reviews ( 0 )

bd893c06-bc8d-4f7d-adb2-705fe23948ff

ingredients 10
Prep Time 10 min
Total Time 50 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.