COWBOY BBQ CHICKEN POT PIE

Cowboy BBQ Chicken Pot Pie image

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup oil, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each chopped green and red peppers
1 cup chopped red onions
1 cup fresh corn kernels
1 can (15 oz.) pinto beans, rinsed
1 cup Heinz BBQ Sauce Texas Bold & Spicy
2 green onions, sliced, divided
1 egg, beaten
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8.5 oz.) corn muffin mix
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided

Steps:

Heat oven to 400ºF.
Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.

Nutrition Facts : Calories 610, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 67 g, Fiber 4 g, Sugar 28 g, Protein 27 g