Name: Mexican-Inspired Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooked skinless, boneless chicken thighs, chopped - 1 pound; Frozen fire-roasted corn, thawed - 1 (14 ounce) package; Enchilada sauce - 1 (10 ounce) can; Sliced black olives - 1 (4 ounce) can; Processed cheese food (such as Velveeta®), cubed - 4 ounces; Salt and ground black pepper to taste - 4 ounces; Refrigerated crescent rolls - 1 (8 ounce) package; Shredded Mexican blend cheese - 1 cup

Ingredients for - Mexican-Inspired Chicken Pot Pie

1. Cooked skinless, boneless chicken thighs, chopped 1 pound

2. Frozen fire-roasted corn, thawed 1 (14 ounce) package

3. Enchilada sauce 1 (10 ounce) can

4. Sliced black olives 1 (4 ounce) can

5. Processed cheese food (such as Velveeta®), cubed 4 ounces

6. Salt and ground black pepper to taste 4 ounces

7. Refrigerated crescent rolls 1 (8 ounce) package

8. Shredded Mexican blend cheese 1 cup

How to cook deliciously - Mexican-Inspired Chicken Pot Pie

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.

3 . Stage

Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.

4 . Stage

Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.