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.

By Betty Crocker Kitchens

Updated September 26, 2017

Make with

Gold Medal Flour

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

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.

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 Facts

Serving Size: 1 Serving

Calories: 650
Calories from Fat: 360

% Daily Value

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;