Southwestern Pot Pie
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Recipe courtesy of Jeff Mauro

Southwestern Pot Pie

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
  4. 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.