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Southwest Chicken Pot Pie with Cheesy Biscuits
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Brief Description
Crockpot meal full of southwest flavor and heat with chipotle peppers, topped off with cornbread cheese biscuits.
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Main Ingredient
chicken thighs
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Category: Poultry
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Cuisine: Southwestern
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Prep Time: 20 min(s)
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Cook Time: 240 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 475 Cal; 17g Fat (5g sat); 1508mg sodium; 41g carb; 190mg chol; 37g protein; 3g fiber
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Posted By: cookingmama
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Posted On: Nov 05, 2013
Number of Servings:
Ingredients:
- 5 - carrots
- 1 - medium onion
- 1 - red bell pepper
- 2 pounds - boneless, skinless chicken thights
- 1 1/2 cups - low-sodium chicken broth
- 1 teaspoons - ground coriander
- 1 teaspoons - ground cumin
- 2 1/2 teaspoons - kosher salt
- 1 tablespoons - minced garlic
- 2 1/2 tablespoons - cornstarch
- 1 - minced chipotle pepper in adobo sauce
- 1/3 cups - sour cream
- 1 boxes - Jiffy corn muffin mix 8.5 oz.
- 2 tablespoons - milk
- 1 - large egg beaten
- 1/2 cups - shredded Pepper Jack cheese
- - chopped cilantro
- - lime wedges
Directions:
Chop carrots, onion, and red bell pepper into 1-inch pieces; add to a slow cooker along with chicken thighs.
Whisk together chicken broth, coriander, cumin, salt, garlic, cornstarch, and chipotle pepper in adobo; pour over chicken and vegetables. Cook on high 4 hr. Break chicken into pieces with two forks and gently stir in sour cream.
While chicken is cooking, mix together corn bread mix, milk, egg, and cheese. Drop 6 mounds of batter onto a greased baking sheet and bake at 425 degrees F until golden, about 10 min.
Serve biscuit on top of chicken and gravy with cilantro and lime wedges.
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