Enjoy your meal with this chicken pot pie packed with corn, Progresso™ Black Beans and Pillsbury™ Grands!™ Refrigerated Biscuits – perfect for Southwestern dinner.
To save time, the chicken mixture can be simmered on the stove instead of baked in the oven. Place chicken and gravy mixture in a large saucepan. Bring to a boil and cook until hot, about 5 minutes. Immediately spoon hot chicken and gravy into baking dish; top with biscuits and continue as directed for baking the biscuits.
Combine chicken and gravy mixture and place in greased baking dish. Cover and refrigerate overnight. Bake cold chicken and gravy at 400 °F. for 30 to 40 minutes or until hot and bubbly. Proceed with recipe as directed.
It’s easy to dress up servings of this pot pie with salsa, sour cream and a sprinkling of red and green jalapeño pepper slices.
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