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Recipe

Burrito Pot Pies

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Bring home the Mexican flavors of burrito by making this chicken pot pie with Old El Paso® salsa, Progresso® black beans and Green Giant® Niblets® corn – a tasty dinner.

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( 3 Ratings)

3 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 2 )

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PREP TIME 25 Min
TOTAL TIME 45 Min
SERVINGS 6

1 1/4: cups Bisquick Heart Smart® mix

3/4: cup shredded reduced-fat Cheddar cheese (3 oz)

1/4: cup water

1: egg

2: cups cut-up cooked chicken

1: jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

1: can (15 oz) Progresso® black beans, drained, rinsed

1: can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel corn, drained

1: teaspoon ground cumin

1: ripe avocado, pitted, peeled and chopped

: Reduced-fat sour cream, if desired

: Lime wedges, if desired

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1 Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
2 In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
3 In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
4 Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.

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Expert Tips

Do you have frozen corn on hand? It will work just as well as the canned corn. Just thaw 1 1/4 cups corn and drain before using.

These individual pot pies are the perfect way to help control portions. Ramekins are also ideal for making individual desserts.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 380

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 80mg;
Sodium 1330mg;
Total Carbohydrate 42g

(Dietary Fiber 5g,
Sugars 6g),

Protein 24g;

Percent Daily Value*:

Exchanges:

2 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1/2 Vegetable;
0 Very Lean Meat;
2 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 10/18/2012 9:12:56 AM REPORT ABUSE kaljeans said:

Rating:

Used HOT salsa which balanced with the avocado nicely and added garlic to biscuit mix. It turned out delicious and definitely will be a repeat.

This reply was: Helpful Inspiring

Posted 10/24/2011 8:38:57 PM REPORT ABUSE Dezinrrbug51 said:

Rating:

So, I went against my better judgement and made this recipe without it having any ratings. I gave it a rating of 3 because even though it wasn't great, I didn't completely hate it. First of all, my boyfriend was not going to be full off of the way it was so I added about 1 1/4 cups of rice which was a nice hearty addition. Second, before I put the biscuit on top, I sprinkled the remaining cheese on top of the mixture. Third, please note I made this in a 13x9 baking dish instead of individual portions (were only 2 people, this was much easier). Now for the critique. The main problem with this dish is the sweetness. Between the salsa and the corn, it is way to sweet! Next time I plan on using just a can of diced tomatoes instead of salsa. The sweetness from the corn and salsa almost made the dish to sweet to eat. Another problem was the avocado. I love avocado but it did not help this dish at all. It was a strange texture and the flavor did nothing to help the dish. Overall, with a few modifications, this could be an amazing dish but the way it is, it's just ok. One of the things I would like to point out is the biscuit part is amazing! We tossed the last little bit of the casserole but not before eating the last of the biscuit! I added some minced garlic because I love to make garlic-cheddar biscuits and it was fantastic!

This reply was: Helpful Inspiring