Dutch Oven Southwestern Chicken Pot Pie

Ingredients

1 tablespoon olive oil

1 pound skinless, boneless chicken breast, diced

2 medium carrots, diced

2 stalks celery, diced

1red 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

1egg

Directions

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.

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