Dutch Oven Southwestern Chicken Pot Pie

This easy weeknight, one-pot meal is basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 477 Calories

Ingredients

• 1 egg
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 teaspoons onion powder
• 2 stalks celery, diced
• 1 tablespoon ground cumin
• 4 tablespoons chili powder
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (8.5 ounce) package dry corn muffin mix
• 2 teaspoons granulated garlic
• 1 pound skinless, boneless chicken breast, diced
• 2 medium carrots, diced
• 1 bunch scallions, diced
• 1 (15 ounce) can diced tomatoes with green chiles, undrained
• 0.33333334326744 cup milk
• 0.25 teaspoon hot smoked paprika, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

While mixture simmers, combine cornbread mix with milk and egg in a bowl.

Step 4

Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.

Step 5

Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.