King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

Name: King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust
Prep time: 50 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Southwestern
Ingredients: 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; 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

6 Ratings

5 Reviews

Kitchen Tested

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

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;