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Dutch Oven Southwestern Chicken Pot Pie
Dutch Oven Southwestern Chicken Pot Pie
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious one-pot black bean and chicken chili topped with cornbread crust, perfect for busy weeknights.
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
  • 1 (8.5 ounce) package dry corn muffin mix
  • 0.33333334326744 cup milk
  • 1 egg
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • In a Dutch oven over medium heat, warm the oil. Add the chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes. Incorporate the carrots, celery, bell pepper, and scallions; cook until tender, around 5 minutes. Introduce the tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir well and heat through for another 5 minutes.
  • As mixture simmers, blend cornbread mix, milk, and egg in a bowl.
  • Take the Dutch oven off the heat and generously spread the cornbread batter over the chicken mixture to create a delicious crust.
  • Bake the cornbread in a preheated Dutch oven until golden and starting to brown, about 20 to 25 minutes.

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