Mexican Chicken Pot Pies in Crescent Bowls
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Far from a traditional pot pie, but just as delicious. Mexican ingredients blend beautifully in a delicate and edible bowl.
Ingredients
1 can (8 oz) Pillsbury™ refrigerated Crescent 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 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)
Instructions
Heat oven to 375 °F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
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.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
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.
Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.
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