Southwestern Chicken Pot Pie Recipe

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Turn up the heat on this southwestern treat as much -- or as little -- as you like. Cumin, chili powder and chipotle chile pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.
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  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon McCormick® Garlic Powder
  • teaspoon McCormick┬« Gourmet Collection Chipotle Chile Pepper
  • 2 cups shredded Monterey Jack and Cheddar cheese blend, divided
  • 1 package (8 to 8 1/2 ounces) corn muffin mix
20 mins
40 mins

1. Preheat oven to 375┬░F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through.

2. Stir in beans, corn, tomato sauce and seasonings. Bring to boil on medium heat. Remove from heat. Stir in 1 cup of the shredded cheese. Pour into 2 1/2-quart casserole. Top with remaining cheese.

3. Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.

4. Bake 25 to 30 minutes or until corn bread is golden brown.

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Nutrition (per serving)
Calories: 462 Calories
Fat: 18 Grams
Protein: 34 Grams
Cholesterol: 114 Milligrams
Carbohydrates: 41 Grams
Sodium: 1,078 Milligrams
Fiber: 5 Grams

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