Dutch Oven Southwestern Chicken Pot Pie
This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.
Ingredients
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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While mixture simmers, combine cornbread mix with milk and egg in a bowl.
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Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
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Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.