Dutch Oven Southwestern Chicken Pot Pie
Description
This easy weeknight, one-pot meal is basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.
Ingredients
•
1 tablespoon olive oil
•
1 pound skinless, boneless chicken breast, diced
•
2 medium carrots, diced
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2 stalks celery, diced
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1 red bell pepper, diced
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1 bunch scallions, diced
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1 (15 ounce) can diced tomatoes with green chiles, undrained
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2 (15 ounce) cans black beans, drained and rinsed
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4 tablespoons chili powder
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1 tablespoon ground cumin
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2 teaspoons granulated garlic
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2 teaspoons onion powder
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1/4 teaspoon hot smoked paprika, or more to taste
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salt and ground black pepper to taste
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1 (8 1/2 ounce) package dry corn muffin mix
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1/3 cup milk
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1 egg
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
3
While mixture simmers, combine cornbread mix with milk and egg in a bowl.
4
Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
5
Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.