Southwestern Chicken Pot Pie

Turn up the heat on this southwestern treat as much -- or as little -- as you like. Cumin, chili powder and chipotle chili pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.

Photo credit: Sydney Kramer from Crepes of Wrath.

Serves: Makes 8 servings.
20 mins Prep time 40 mins Cook time
20 mins Prep time
40 mins Cook time
  • Preheat oven to 375°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through.

  • Stir in beans, corn, tomato sauce and seasonings. Bring to boil on medium heat. Remove from heat. Stir in 1 cup of the shredded cheese. Pour into 2 1/2-quart casserole. Top with remaining cheese.

  • Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.

  • Bake 25 to 30 minutes or until corn bread is golden brown.

Nutrition information

(Amount per serving)

  • 462Calories: 462Cholesterol: 114mg
  • Sodium: 1078mgProtein: 34g
  • Total Fat: 18gFiber: 5g
  • Carbohydrate: 41g

Ratings & Reviews: 4

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  • Cathy on 12/17/2014

    Love this! I made it for our office potluck last year and it's been requested again for this year's potluck.

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  • Rebecca M. on 10/30/2014

    Delicious! Very easy to make and although we had a hard time getting the cornbread to cook all the way through, it tasted good slightly undercooked.

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  • David on 04/16/2015

    Very good. However I like to make it with smoked sausage. Its good, but hard to keep lit.

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  • Pretty on 07/18/2013

    One of our favorite things for dinner

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