Jeff Mauro's Southwestern Pot Pie | The Kitchen | Food Network

Jeff uses rotisserie chicken, frozen vegetables and store-bought biscuits to quickly whip up this easy and extra-warming meal!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/38QFzmo
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Southwestern Pot Pie
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

Directions

Preheat the oven to 350 degrees F.

Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.

Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).

Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

Cook’s Note
You'll have a few biscuits left over. You can bake them off separately and eat them on the side or as a snack.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#JeffMauro #TheKitchen #FoodNetwork #SouthwesternPotPie

Jeff Mauro's Southwestern Pot Pie | The Kitchen | Food Network
https://www.youtube.com/watch?v=TRVg8uttS00