Aug 29, 2009

Mexican Chicken Pot Pies

1 can (8 0z) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
2 TBSP Butter or Margarine
1/4 cup chopped onion
1 TBSP All Purpose Flour
1/4 tsp salt
1/8 tsp pepper
1 cup chicken broth
Chicken (frozen chicken breast strips or fresh chicken tenders). I used fresh chicken tenders and quickly grilled them on the George Foreman
1 can, 15 0z, black beans, drained, rinsed
3 TBSP green chilies, drained
1 cup frozen corn
1/2 cup shredded Cheddar-Jack cheese (or any kind of cheese you have on hand)
1/2 cup salsa/hot sauce

1. Heat oven to 375 degrees. Place four 6 0z custard cups upside down on a cookie sheet with sides. Spray cups with cooking spray.
2. Unroll dough on work surface; press into 12x8 inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups.
4. Meanwhile, in saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chilies and corn. Simmer about 5 minutes or until hot.
5. Spoon about 3/4 cup chicken mixture in each crescent bowl. Top with cheese and salsa. {We added cheese to the bottom of our crescent bowls before adding the chicken mixture - it was so yummy.}

[Recipe and photo courtesy of]

1 comment:

Candra said...

This was very and good and pretty easy. I had raw chicken so I added taco seasoning to it while it cooked. We all like this. Will make it again!

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