Dutch Oven Southwestern Chicken Pot Pie

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.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 3

While mixture simmers, combine cornbread mix with milk and egg in a bowl.

Step: 4

Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.

Step: 5

Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Per Serving: 477 calories; protein 30.3g; carbohydrates 65.6g; fat 11.6g; cholesterol 71.9mg; sodium 1437.3mg.

Preparing your food in advance can be extremely enjoyable when you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include everything from your tools and utensils to your processing menu . Be sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.