Traditional recipes

Easy Mexican Pot Pie

Easy Mexican Pot Pie

Simple and yummy Mexican twist on a comfort food classic--chicken pot pie!MORE+LESS-

2

cans (18.5 oz) Progresso™ Rich & Hearty Soup Chicken Corn Chowder

1/3

cup Cascadian Farm™ Organic Frozen Sweet Corn (thawed)

2

tablspoons Old El Paso™ Green Chiles

1/3

cup black beans, drained and rinsed

1

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

4

tablespoons Mexican Blend cheese

4

pinches Old El Paso™ Taco Seasoning Mix

4

dollops sour cream for garnish

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  • 1

    In a large bowl, empty out two cans of Progresso™ Chicken Corn Chowder.

  • 2

    Add 1/3 cup of extra corn. You can omit this if you like but I really like corn. Plus using the frozen corn adds another texture dimension to the pot pie.

  • 3

    Add 2 tbsp of Old El Paso™ Green Chiles. You can add more or use less depending on your tastes.

  • 4

    Add 1/3 cup black beans.

  • 5

    Stir all together. Evenly distribute the mixture among 4 large ramekins or 4 mini pie dishes.

  • 6

    Unroll dough; separate into 4 squares. Place 1 square over each ramekin or pie dish.

  • 7

    In small bowl, mix egg and water. Brush mixture over dough.

  • 8

    Sprinkle 1 tbsp of Mexican blend cheese over dough.

  • 9

    Bake 11 to 13 minutes or until crusts are golden brown. Top with sour cream and a pinch of Old El Paso™ Taco Seasoning.

No nutrition information available for this recipe

More About This Recipe

  • Chicken Pot Pie is a dish I love to eat, but have been scared to make. Not anymore.Here’s a quick and easy way to make it… and with a twist… Easy Mexican Chicken Pot Pies.Adding just a touch of heat with the help of some Old El Paso™ Green Chilies, we’ve brought chicken pot pie to a whole new level. No rolling out pie dough as these are baked into ramekins and topped with Pillsbury™ Crescent Roll dough. Using Progresso™’s Chicken Corn Chowder as your pot pie base this recipe is very easy to customize, so feel free to add whatever ingredients you prefer; I added some black beans, a little more corn, and green chilies.While I added extra corn, you can omit this if you like, but I really like corn. Plus using the frozen kind adds another texture dimension to the pot pie.You can use large ramekins or 4 mini pie dishes. Ramekins will work best as they are deeper, but I used pie pans.Top with sour cream and a pinch of Old El Paso™ Taco Seasoning and enjoy!


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