SOUTHWESTERN POT PIE

Southwestern Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

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3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

Steps:

Preheat the oven to 350 degrees F.
Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.