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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
packet (.85 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
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Make With
Gold Medal Flour
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-
Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
-
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.
-
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.
-
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.
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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
- 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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Recipe Tips
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var configuration = {"title":"King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust","introduction":"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.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/3ZnmMSsQuEevLE0j1KEAmA_webp_base.webp?v=a6386423\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/3ZnmMSsQuEevLE0j1KEAmA_webp_base.webp?v=a6386423\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/3ZnmMSsQuEevLE0j1KEAmA_webp_base.webp?v=a6386423\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Sep 26, 2017"}},"ingredientGroups":[{"name":"Filling","ingredients":[{"quantity":"3","description":"tablespoons butter"},{"quantity":"2","description":"poblano chiles, seeded and diced"},{"quantity":"1","description":"medium onion, diced"},{"quantity":"1","description":"medium red bell pepper, seeded and diced"},{"quantity":"3","description":"cloves garlic, finely chopped"},{"quantity":"3","description":"tablespoons Gold Medal™ all-purpose flour"},{"quantity":"1","description":"can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained"},{"quantity":"1","description":"packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon pepper"},{"quantity":"1","description":"cup Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"3/4","description":"cup half-and-half"},{"quantity":"2","description":"cups shredded sharp Cheddar cheese (8 oz)"},{"quantity":"1/2","description":"cup sour cream"},{"quantity":"3","description":"cups shredded cooked chicken "}]},{"name":"Biscuit Crust","ingredients":[{"quantity":"1 1/2","description":"cups Gold Medal™ all-purpose flour"},{"quantity":"1/2","description":"cup yellow cornmeal"},{"quantity":"3","description":"teaspoons baking powder"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/2","description":"cup cold butter"},{"quantity":"1","description":"cup shredded sharp Cheddar cheese (4 oz)"},{"quantity":"1","description":"cup milk"}]}],"steps":[{"description":"Heat oven to 400°F. Spray 3-quart baking dish with cooking spray."},{"description":"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."},{"description":"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."},{"description":"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. 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