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Green Chile-Chicken Pot Pie

Green Chile-Chicken Pot Pie
  • Prep 15 min
  • Total 40 min
  • Servings 6
Put a Southwestern spin on pot pie with nacho cheese soup, chopped green chiles and rotisserie chicken baked under a blanket of cornbread.
Updated January 23, 2015
Make With
Make With
Progresso Broth

Ingredients

  • 1 can (10 3/4 oz) condensed fiesta nacho cheese soup
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon chipotle chile pepper powder
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 1/2 cup chopped onion
  • 2 cups chopped deli rotisserie chicken
  • 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • Milk, butter and egg called for on cornbread mix pouch
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 2 tablespoons chopped green onions

Steps

  • 1
    Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
  • 2
    Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
  • 3
    Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

  • For an extra spicy kick, top the pot pie with sliced jalapeños before baking.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Total Fat
17g
0%
Saturated Fat
8g
0%
Sodium
1230mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
0g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 2 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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