How to Make Dutch Oven Southwestern Chicken Pot Pie - A Step-by-Step Guide

If you're looking for a hearty and delicious meal that's perfect for a cozy night in, then this Dutch Oven Southwestern Chicken Pot Pie is just what you need. Packed with bold flavors and a comforting, flaky crust, this dish is sure to become a new favorite in your weekly rotation. Whether you're a seasoned chef or just starting out in the kitchen, this recipe is simple enough for anyone to master.

The key to a successful Dutch Oven Southwestern Chicken Pot Pie is taking the time to l...

Read more

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 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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

    477 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 72mg
    • Sodium: 1437mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 17g
    • Total Sugars: 4g
    • Protein: 30g
    • Vitamin C: 46mg
    • Calcium: 182mg
    • Iron: 7mg
    • Potassium: 1071mg