Dutch Oven Southwestern Chicken Pot Pie

Name: Dutch Oven Southwestern Chicken Pot Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 pound skinless, boneless chicken breast, diced; 2 medium carrots, diced; 2 stalks celery, diced; 1 red bell pepper, diced; 1 bunch scallions, diced; 1 (15 ounce) can diced tomatoes with green chiles, undrained; 2 (15 ounce) cans black beans, drained and rinsed; 4 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons granulated garlic; 2 teaspoons onion powder; 0.25 teaspoon hot smoked paprika, or more to taste; salt and ground black pepper to taste; 1 (8.5 ounce) package dry corn muffin mix; 0.33333334326744 cup milk; 1 egg

4.3

(26)

25 Reviews

7 Photos

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

Submitted by jennbnsf

Updated on November 27, 2024

top-down view of cornbread-topped casserole in a blue enameled Dutch oven, with a plated serving in the foreground

7

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder or to taste
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
While mixture simmers, combine cornbread mix with milk and egg in a bowl.
Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts (per serving)

477	Calories
12g	Fat
66g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 477
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	14%
Cholesterol 72mg	24%
Sodium 1437mg	62%
Total Carbohydrate 66g	24%
Dietary Fiber 17g	62%
Total Sugars 4g
Protein 30g	61%
Vitamin C 46mg	51%
Calcium 182mg	14%
Iron 7mg	37%
Potassium 1071mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dutch Oven Southwestern Chicken Pot Pie

Ingredients

Directions

Nutrition Facts (per serving)

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