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Green Chile-Chicken Pot Pie
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Prep Time:
15 minutes
Total Time:
40 minutes
Southwestern Chicken Pot Pie with Nacho Cheese Soup and Green Chiles, topped with Cornbread.
Ingredients:
  • 1 can (10 3/4 oz) condensed fiesta nacho cheese soup
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon chipotle chile pepper powder
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1/2 cup chopped onion
  • 2 cups chopped deli rotisserie chicken
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • Milk, butter and egg called for on cornbread mix pouch
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 2 tablespoons chopped green onions
Instructions:
  • Preheat oven to 400°F. Combine soup, broth, chile powder, green chiles, onion, and chicken in a large bowl. Transfer the mixture to a 10-inch cast-iron or ovenproof skillet.
  • Prepare the cornbread mix according to the package instructions, incorporating milk, butter, and egg. Gently mix in cheese and green onions. Pour the batter over the chicken mixture.
  • Bake until the filling is bubbly and the cornbread is golden brown, about 20 to 25 minutes.

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