Dutch Oven Southwestern Chicken Pot Pie

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

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.

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

Categories

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