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).

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  • 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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