Best Green Chile Chicken Pot Pie Recipes

Green Chile-Chicken Pot Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 can (10 3/4 oz) condensed fiesta nacho cheese soup
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 cup chopped onion
2 cups chopped deli rotisserie chicken
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped green onions

Steps:

Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

Nutrition Facts : Calories 370, Carbohydrate 31 g, Fat 1 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg

Green Chile Chicken Pot Pie image

Provided by smellyvegetarian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup yellow cornmeal
1 tablespoon yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 cup whole wheat flour
2/3 cup fat-free buttermilk
1 egg, lightly beaten
1/4 cup reduced-fat cheddar cheese
1 (4 ounce) can green chilies
8 ounces frozen mixed vegetables
1/2 cup zucchini, sliced
1 (10 ounce) can 98% fat-free cream of chicken soup
1 cup cooked chicken, diced
1/2 cup skim milk

Steps:

Preheat oven to 400.
In a small bowl combine cornmeal through wheat flour. Make a well in the center, and combine buttermilk, egg, cheese, and 2 T chiles. Mix gently and set aside.
In an 8 x 8 dish mix chicken, soup, vegetables, milk, and remaining chiles. Microwave for 4 minutes to heat through, then stir.
Top chicken mixture with cornmeal mixture, then sprinkle with remaining cheese.
Bake 35 minutes, or until cornbread is golden and middle is done.