South of the Border Chicken Pot Pie
Serves: 8
Prep Time: 30 mins
Cook Time: 60 mins
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Chicken Filling:
1 cup shallots
6 cloves garlic
2 Tbsp olive oil
1 ½ pounds boneless skinless chicken breasts
2 cups southwestern style refried black beans with lime juice
¾ cup olives
4 Tbsp unsalted butter
4 Tbsp flour
2 cups half-and-half
1 cup shredded smoked cheddar cheese
1 jar Newman's Own® All-Natural Bandito Salsa
Cornbread Topping:
1 ¼ cups all-purpose flour
¾ cup cornmeal
2 Tbsp granulated sugar
2 Tbsp brown sugar
2 Tbsp baking powder
½ tsp salt
1 large can whole kernel corn, drained
1 cup milk
¼ cup corn oil
1 egg, lightly beaten
Preheat the oven to 400 degrees F. Chop shallots, garlic, chicken breasts. Drain and slice olives. Drain corn. Beat egg lightly in small bowl.
In a 12-inch skillet, sauté the shallots and garlic in the olive oil until the shallots are translucent. Add the chicken breast pieces and cook until tender. Add the refried black beans and olives. Mix well and heat through.
In a medium saucepan, melt the butter. Add the flour and mix well. Pour in the half-and-half. Over medium heat, bring just to a boil. Lower heat to a simmer, and stirring constantly, cook until thickened. Turn off heat. Add the shredded cheese and salsa. Stir well.
Pour both the chicken mixture and the cheese sauce into a 5-quart Dutch oven.
In a medium bowl, combine the flour, cornmeal, white sugar, brown sugar, baking powder, salt, corn, milk, oil, and egg. Top the chicken mixture with the cornmeal mixture. Top with shredded cheese and bake for 30 to 45 minutes or until cornmeal mixture is baked through and cheese is bubbly.
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