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King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

  • Prep 50 min
  • Total 1 hr 30 min
  • Servings 8

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. MORE + LESS -

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 stock (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

Steps

Hide Images
  • 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 stock 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
370
% Daily Value
Total Fat
41g
63%
Saturated Fat
23g
115%
Trans Fat
1 1/2g
Cholesterol
150mg
50%
Sodium
1230mg
51%
Potassium
390mg
11%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
11%
Sugars
8g
Protein
32g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
30%
30%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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