Dutch Oven Southwestern Chicken Pot Pie

Chicken Breast - Meat and Poultry

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Brief

Prep 25 mins

Cook: 35 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Dutch Oven Southwestern Chicken Pot Pie

Ingredients

1 tablespoon olive oil

1 pound skinless

boneless chicken breast

diced

2 medium carrots

diced

2 stalks celery

diced

1 red bell pepper

diced

1 bunch scallions

diced

1 (15 ounce) can diced tomatoes with green chiles

undrained

2 (15 ounce) cans black beans

drained and rinsed

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons granulated garlic

2 teaspoons onion powder

¼ teaspoon hot smoked paprika

or more to taste

salt and ground black pepper to taste

1 (8.5 ounce) package dry corn muffin mix

⅓ cup milk

1 egg

Meat and Poultry

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Heat oil in a Dutch oven over medium heat. Add chicken. Cook stirring occasionally until no longer pink inside 5 to 7 minutes. Add carrots celery bell pepper and scallions and cook until tender about 5 minutes. Add tomatoes black beans chili powder cumin garlic onion powder paprika salt and black pepper. Stir to combine. Cook until heated through about 5 minutes more.

Step 3

While mixture simmers combine cornbread mix with milk and egg in a bowl.

Step 4

Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.

Step 5

Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown 20 to 25 minutes.

Nutritional Information

Dutch Oven Southwestern Chicken Pot Pie

Servings Per Recipe:6

Calories: 477.1

% Daily Value *

Protein: 30.3g 61%

Carbohydrates: 65.6g 21%

Dietary Fiber: 17.4g 70%

Sugars: 4.2g

Fat: 11.6g 18%

Saturated Fat: 2.7g 14%

Cholesterol: 71.9mg 24%

Vitamin A Iu: 6489.2IU 130%

Niacin Equivalents: 13.2mg 102%

Vitamin B6: 0.7mg 45%

Vitamin C: 45.9mg 77%

Folate: 189.5mcg 47%

Calcium: 182mg 18%

Iron: 6.7mg 38%

Magnesium: 109.2mg 39%

Potassium: 1070.8mg 30%

Sodium: 1437.3mg 58%

Thiamin: 0.5mg 51%

Calories From Fat: 104.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.