We just love, love, love my Chicken Pot Pie this time of year (Really, is there anything more comforting than Chicken Pot Pie??? I think not.), so I decided to mix and match it and make a Tex-Mex version. Yummy!
This recipe serves four adults.
1 pound chopped, cooked chicken (click here to see my perfect chicken)
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
1 (10 oz) can Rotel tomatoes (do not drain)
1 (6 oz) can tomato paste
1 tablespoon chili powder
1 cup chicken stock
1 cup frozen corn
1 can biscuits (I used Grands)
Salt and Pepper (S&P)
1 cup shredded Cheddar Cheese
Preheat the oven to 425 degrees.
Lightly spray an 8×8 baking dish with cooking spray, set aside.
In a large skillet, combine the cooked chicken, onion, bell pepper, jalapeno, Rotel, tomato paste, chili powder, stock and corn over medium-high heat. Add in a pinch of salt and pepper and bring to simmer for about five minutes.
After simmering, pour the chicken mixture into your prepared baking dish. Remove your biscuits from the can and lay them across the top of your chicken mixture in the baking dish. Sprinkle a little cheese down over the tops of each biscuit.
Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.
Remove from oven and serve.
So simple, right? Everyone gets a little scoop of Tex-Mex filling with a cheesy biscuit on top!
Happy Friday friends!!