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Burrito Pot Pies
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Prep Time:
25 minutes
Total Time:
45 minutes
Create a delicious Mexican-inspired chicken pot pie with salsa, corn, and Progresso™ Black Beans for a flavorful meal.
Ingredients:
  • 1 1/4 cups Bisquick Heart Smart® mix
  • 3/4 cup shredded reduced-fat cheddar cheese (3 oz)
  • 1/4 cup water
  • 1 egg
  • 2 cups cut-up cooked chicken
  • 1 jar (16 oz) thick & chunky salsa
  • 1 can (15 oz) Progresso™ Black Beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn, drained
  • 1 teaspoon ground cumin
  • 1 ripe avocado, pitted, peeled and chopped
  • Reduced-fat sour cream, if desired
  • Lime wedges, if desired
Instructions:
  • Preheat oven to 400°F. Grease 6 (10-oz) ramekins or custard cups with cooking spray and place on a baking sheet.
  • Combine Bisquick mix, 1/2 cup of cheese, water, and egg in a medium bowl, stirring until a soft dough forms. Set aside.
  • In a 3-quart saucepan, bring chicken, salsa, beans, corn, and cumin to a boil. Take off the heat and gently mix in avocado. Distribute chicken mixture evenly into ramekins. Top each with a spoonful of Bisquick mixture (dough will not cover the whole top).
  • Bake for 15-20 minutes until the crust is a beautiful golden brown and the filling is bubbly. Finish off with a sprinkle of the remaining 1/4 cup of cheese. Serve with dollops of sour cream and lime wedges on the side.

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