Follow these steps for perfect results
chicken, cooked
chopped
red bell pepper
chopped
frozen corn
thawed
cumin
black beans
drained, rinsed
chicken gravy
biscuits, flaky
chili powder
cheddar cheese
shredded
fresh cilantro
coarsely chopped
Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
In a large bowl, combine the chopped and cooked chicken, red bell pepper, thawed frozen corn, cumin, drained and rinsed black beans, and chicken gravy.
Mix all ingredients thoroughly.
Spoon the mixture into the prepared baking dish.
Bake in the preheated oven for 20 minutes.
Remove the baking dish from the oven.
Reduce the oven temperature to 350°F (175°C).
Arrange flaky biscuits over the chicken mixture.
Sprinkle chili powder over the biscuits.
Sprinkle shredded cheddar cheese over the chicken mixture around the biscuits.
Return the baking dish to the oven and bake for 15 to 18 minutes, or until the biscuits are golden brown and the filling is hot.
Garnish with coarsely chopped fresh cilantro and serve.
Expert advice for the best results
For a spicier pot pie, add a pinch of cayenne pepper to the chicken mixture.
Use store-bought rotisserie chicken to save time.
Top with a dollop of sour cream or Greek yogurt for extra tang.
Everything you need to know before you start
15 minutes
Filling can be made ahead of time.
Serve warm in individual bowls or directly from the baking dish.
Serve with a side salad for a complete meal.
Pairs well with cornbread.
Pinot Noir or Beaujolais
Discover the story behind this recipe
Fusion of American and Mexican flavors.
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