Dutch Oven Southwestern Chicken Pot Pie Recipes

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DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE



Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.
  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

CHICKEN POT PIE IN A DUTCH OVEN



Chicken Pot Pie in a Dutch Oven image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 tablespoon unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 carrot, diced
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
1 bay leaf
Kosher salt and ground black pepper
1 pound ground chicken
2 tablespoons poultry seasoning
2 tablespoons all-purpose flour, plus more for the pan
1/4 cup heavy cream
1/4 cup chicken stock
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 sheet puff pastry, cut in fourths
1 large egg
1/2 teaspoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
  • To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
  • To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!

SOUTHWESTERN POT PIE



Southwestern Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
  • Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
  • Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE



Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories     Chicken Breasts

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.
  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

SOUTHWESTERN CHICKEN POT PIE



Southwestern Chicken Pot Pie image

Mmmmmmmmm, really delish and a comfort food for dh and I. Easy to prepare, not much time involved. My dh showed me this in our state daily newspaper and said he'd like for me to try it. I did and fix it alot now. I serve it with warm flour tortilla's w/butter and sometimes warmed nacho chips and salsa. It's very filling and if we don't want it the next day, I have frozen it with success. Also, I have used a can of green chilis instead of the adobo seasoning and think you could spice it as hot as you want with jalepenos. We just don't do hot or really spicy. Also, the last time I only had cheddar cheese and it turned out fine, but it is better with the monterey jack/cheddar blend. Thanks for trying one of our favorite dinners!

Provided by peppermintkitty

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) package corn muffin mix (I made my own)

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
  • Add beans, corn, tomato sauce and seasonings to skillet.
  • Bring to a boil over med heat.
  • Remove from heat and stir in 1 cup shredded cheese.
  • Pour into a 2 1/2qt casserole.
  • Top with remaining cheese.
  • Prepare corn muffin mix batter as directed on package.
  • Spoon dollops of the batter over chicken mixture.
  • Bake 25-30minutes or until corn bread is golden brown.
  • You may serve with warm flour tortillas w/butter and a salad if desired.

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Top Asked Questions

How do you bake a chicken pot pie in a Dutch oven?
Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes. To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top.
How do you make chicken pot pie with canned biscuits?
I looked all over the internet for a campfire chicken pot pie recipe using canned biscuits for the crust. I couldn't find one, so I came up with my own recipe. Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid. Cook over campfire coals until warmed through but not boiling, about 15 minutes.
How to bake chicken pot pie with puff pastry?
Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes. To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top.
How do you cook with coals in a Dutch oven?
Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid. Cook over campfire coals until warmed through but not boiling, about 15 minutes. Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.

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