Southwestern Chicken Pot Pie Recipe

Name: Southwestern Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces; 1 (15 ounce) can black beans; 1 (11 ounce) can whole kernel corn, drained; 1 (15 ounce) can tomato sauce; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 - 1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning); 2 cups shredded monterey jack and cheddar cheese blend, divided; 1 (8 ounce) package corn muffin mix (I made my own)

Servings: persons

1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 - 1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) package corn muffin mix (I made my own)

1
Preheat oven to 375 degrees.
2
Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
3
Add beans, corn, tomato sauce and seasonings to skillet.
4
Bring to a boil over med heat.
5
Remove from heat and stir in 1 cup shredded cheese.
6
Pour into a 2 1/2qt casserole.
7
Top with remaining cheese.
8
Prepare corn muffin mix batter as directed on package.
9
Spoon dollops of the batter over chicken mixture.
10
Bake 25-30minutes or until corn bread is golden brown.
11
You may serve with warm flour tortillas w/butter and a salad if desired.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces, 1 (15 ounce) can black beans, 1 (11 ounce) can whole kernel corn, drained, and more.

Yes, Southwestern Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Southwestern Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions