Chicken Mexican Chicken Pot Pies in Crescent Bowls

Mexican Chicken Pot Pies in Crescent Bowls

Makes: 4 servings INGREDIENTS 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 2 tablespoons butter or margarine 1/4 cup chopped onion 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup chicken broth

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  1. #1
    Deal GURU
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    Default Mexican Chicken Pot Pies in Crescent Bowls

    Makes: 4 servings

    INGREDIENTS
    1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
    2 tablespoons butter or margarine
    1/4 cup chopped onion
    1 tablespoon all-purpose flour
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1 cup chicken broth
    1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
    1 can (15 oz) black beans, drained, rinsed
    3 tablespoons Old El Paso® canned chopped green chiles, drained
    1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
    1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
    1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)

    DIRECTIONS
    1. Heat oven to 375°F. Place four 6-oz custard cups upside down on 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. Place on cooling rack.
    4. Meanwhile, in 2-quart 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 chiles and corn. Simmer about 5 minutes or until hot.
    5. Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.

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