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–+ servings

Southwestern Pot Pie

Southwestern flavors meld with chicken, black beans, vegetables and is topped with cheese and cornbread - bringing you a new twist on an old comfort food.
5 from 1 vote
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Course Main Course
Cuisine Mexican
Servings 6 People
Calories 642 kcal

Ingredients
  

Protein - Or you could skip and make it vegetarian?

  • 1 lb Chicken Breast - Raw, Cooked or use Rotisserie - cut into bite sized pieces (Skinless)

Pantry Items

  • 15 oz Black Beans - Canned / Drained
  • 15 oz Corn - Canned /Drained, Fresh or Frozen
  • 6 oz Tomato Paste - Canned + 6 oz Water
  • 10 oz Rotel Tomatoes - Can sub drained can of diced tomatoes
  • 4 oz Green Chile Peppers - or 1-2 fresh Green Chiles diced (Hatch or Anaheim) or 3/4 Tsp green chile spice

Spices

  • 2 tsp Chili Powder
  • 1 tsp Cumin - heaping Tsp
  • ½ tsp Garlic - or 3 fresh cloves minced
  • 3 tsp Chipotle in Adobo - Canned is best (minced) - or dried
  • ½ tsp Mesquite Smoke - or ½ tsp liquid smoke

Fresh Vegetables

  • ½ Onion - Diced
  • 2-4 Celery Stalks - Diced
  • 1 Jalepeno - Diced - Exclude Seeds & Membrane unless you want it really hot
  • 1 Green Pepper - Diced (or Red or Yellow)
  • 1 Poblano - Optional / Diced

Pre - Cornbread Topping

  • 2 C Cheese - Shredded - your choice - cheddar / monterey jack etc

Cornbread Mix

  • 1 box Jiffy Corn Bread Mix - or could make your own (?!)
  • ⅓ C Milk - 2%, Whole or Skim is fine
  • 1 Egg

Garnish

  • ⅓ bunch Cilantro - Optional
  • 2 Green Onions - Chopped / Sliced Thin

Instructions
 

  • Preheat your oven to 375℉.
  • Get all your ingredients out and ready.
  • Wash and chop / prepare all your vegetables and garnish.
  • Saute fresh vegetables in a large skillet with a bit of oil for about 8-10 minutes until vegetables are no longer crisp. If you are starting with raw chicken - you can add it with the vegetables and cook them simultaneously. (Be sure to cut the chicken into bite sized pieces.) Add some S&P to the veg / raw chicken.
  • While vegetables are cooking - prepare cornbread package as indicated - and set to the side.
  • Once vegetables (and potentially chicken) are cooked - add the pantry items and spices to your skillet. If using pre-cooked chicken add it here also. Warm up everything in the skillet. (Don't forget the water with the tomato paste)
  • Shred your cheese if it is not already shredded. Add 1/2 the cheese to the skillet mixture and stir - take off heat.
  • Get out at least a 3 Qt baking dish and pour your skillet ingredients into the baking dish.
  • Top with remaining cheese.
  • Use a large spoon to dollop the corn bread on the chicken mixture. Use the back of a spoon or spatula to spread the cornbread on top covering all of the chicken mixture. This can be a somewhat finicky process - but do your best - the pot pie will turn out amazing - trust me!
  • Bake 25 - 30 minutes or until cornbread is golden brown.
  • Garnish and serve.

Notes

  • You can save about 80 calories a serving by cutting the cheese down to 1 C from 2 C
  • The calories were calculated based on 6 servings.  These are large servings.  
  • You could substitute tomato sauce for the tomato paste + water
  • You could substitute some fresh tomatoes for the canned if you have some you need to use up.

Nutrition

Calories: 642kcalCarbohydrates: 73gProtein: 40gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 116mgSodium: 998mgPotassium: 1314mgFiber: 14gSugar: 19gVitamin A: 1660IUVitamin C: 58mgCalcium: 382mgIron: 5mg
Keyword Black Beans, Chicken, Chile Peppers, Corn, Corn Bread, Tomato
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