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King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

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King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust
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  • Prep 50 min
  • Total 1 hr 30 min
  • Servings 8
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Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.
By Betty Crocker Kitchens
Updated Sep 26, 2017

Ingredients

Filling

  • 3 tablespoons butter
  • 2 poblano chiles, seeded and diced
  • 1 medium onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 3 cloves garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
  • 1 package (1 oz) Old El Paso™ chicken taco seasoning mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup half-and-half
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup sour cream
  • 3 cups shredded cooked chicken

Biscuit Crust

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 cup milk
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
  • 2
    In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
  • 3
    Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
  • 4
    Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like a little added zing, add a diced serrano chile in addition to the poblano chiles, and proceed with the recipe.
  • tip 2
    Monterey Jack cheese makes a nice substitution for the Cheddar in this recipe.

Nutrition

650 Calories, 40g Total Fat, 31g Protein, 42g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
23g
113%
Trans Fat
1 1/2g
Cholesterol
150mg
49%
Sodium
1400mg
58%
Potassium
390mg
11%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
11%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
30%
30%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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