Southwestern Chicken Pot Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 (15 ounce) can black beans
• 1 (11 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon dried chipotle powder (i use mccormick's gourmet collections seasoning)
• 2 cups shredded monterey jack and cheddar cheese blend, divided
• 1 (8 ounce) package corn muffin mix (i made my own)

Recipe

• 1 preheat oven to 375 degrees.
• 2 heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
• 3 add beans, corn, tomato sauce and seasonings to skillet.
• 4 bring to a boil over med heat.
• 5 remove from heat and stir in 1 cup shredded cheese.
• 6 pour into a 2 1/2qt casserole.
• 7 top with remaining cheese.
• 8 prepare corn muffin mix batter as directed on package.
• 9 spoon dollops of the batter over chicken mixture.
• 10 bake 25-30minutes or until corn bread is golden brown.
• 11 you may serve with warm flour tortillas w/butter and a salad if desired.