Mexican Chicken Pot Pies in Crescent Bowls

Budget Menu & Dirt Cheap Recipes General Recipes Mexican Chicken Pot Pies in Crescent Bowls

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    • #276343

      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 12×8-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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Budget Menu & Dirt Cheap Recipes General Recipes Mexican Chicken Pot Pies in Crescent Bowls