Southwestern Chicken Pot Pie

Name: Southwestern Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 1 can (15 oz) black beans drained and rinsed; 1 1/2 pounds boneless skinless chicken breasts cut into 1/2-inch pieces; 1 tbsp vegetable oil; 1 can (11 oz) whole kernel corn drained; 1 can (15 oz) tomato sauce; 2 tsps McCormick® Chili Powder; 1 tsp McCormick® Cumin, Ground; 1/2 tsp McCormick® Garlic Powder; 1/4 to 1/2 teaspoon McCormick® Chipotle Chili Pepper; 2 cups shredded Monterey Jack and Cheddar cheese blend divided; 1 package (8 to 8 1/2 ounces) corn muffin mix

Turn up the heat on this southwest chicken pot pie as much -- or as little -- as you like. Cumin, chili powder and chipotle chili pepper give this dish its distinctive Tex-Mex flavor, and Corn muffin mix provides a quick and easy topping. This tasty Tex-Mex chicken pot pie c...

Ingredients

1 can (15 ounces) black beans, drained and rinsed
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon vegetable oil
1 can (11 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Garlic Powder
1/4 to 1/2 teaspoon McCormick® Chipotle Chili Pepper
2 cups shredded Monterey Jack and Cheddar cheese blend, divided
1 package (8 to 8 1/2 ounces) corn muffin mix

KEY PRODUCTS

INSTRUCTIONS

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.