Mexican Chicken Pot Pie
1 1/4 pounds chicken breasts, boneless & skinless, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon extra virgin olive oil
1/2 cup onion, chopped
1/2 whole red bell pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 1/2 cups milk, 2%
1/3 cup flour
2 cups chicken broth, canned, low sodium, fat free
1/2 cup black bean, rinsed & drained
1/2 cup corn, canned, drained
6 Pillsbury crescent rolls
Preheat the oven to 375 degrees F. Spray 9 x 13″ baking dish with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 1 teaspoon of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
Add the onion and red pepper to the pan and cook until they begin to soften, about 5 minutes. Add the garlic, cumin, chili powder and remaining salt and pepper and cook for 1 more minute.
Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, black beans and corn. Spoon the mixture into the prepared baking dishes.
Arrange crescent rolls on top of baking dish to evenly cover the mixture. Some spaces are ok.
Place on a baking sheet and bake until the filling is bubbling and rolls are golden brown, about 20 minutes.
This is one of my first recipes here on my blog so I would love any feedback once you try it out!