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104

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

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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;