Southwestern Chicken Pot Pie

 

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

• 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.