DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE
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.
Provided by jennbnsf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- While mixture simmers, combine cornbread mix with milk and egg in a bowl.
- Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
- Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g
DUTCH OVEN CHICKEN POT PIE
You'll love this Dutch Oven Chicken Pot Pie for an easy dinner that feeds a crowd! Uses puff pastry, rotisserie chicken, and frozen veggies as shortcuts.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.
- Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)
- Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.
- Whisk together milk and flour, and add to pot. I am loving these silicone whisks so I don't have to fret about scraping my pans.
- Add all other ingredients, except chicken and pastry dough.
- Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.
- Add chicken to pot, stir to combine.
- Remove dutch oven from heat.
- Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.
- Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges.
- Rest for 5 minutes and serve!
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