| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 611 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 52 mg |
| Sodium | 1206 mg |
| Serving Size | 1 of 6 servings |
| Calories | 611 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 52 mg |
| Sodium | 1206 mg |
Reviews
Delicious. Not spicy but full of flavor. I used a 12” cast iron skillet and the whole can of biscuits. Need to make sure sauce reduces enough or add a bit more flour so it thickens properly. I recommend cutting the biscuits into quarter size pieces so they are more bite size.
Made this recipe tonight. It was easy, cheap and delicious. Will definitely make again. Next time I will try it with hamburger. Cheddar cheese sounds good too.
Good recipe and easy. Half of the big Costco rotisserie chickens gives you the right amount of chicken.
I threw a handful of shredded cheddar cheese on top of biscuits. Good addition
I threw a handful of shredded cheddar cheese on top of biscuits. Good addition
Made this after seeing Jeff make it on the Kitchen. I had some misgivings because my husband doesn’t like corn or black beans in his food and neither of us are big adobe fans. However, other than using regular paprika, I prepared as directed. We both loved it. Excellent flavor–not too smoky and the corn gave great texture. Saved the leftover biscuits separately from the leftover filling. Reheated the filling in the microwave and then topped with the saved biscuits and 10 mins in the oven. As good or better leftover. Will do an extra tablespoon of flour next time. This will become a regular meal.
It is very good and easy to make. I added garlic powder and salted to taste before topping with the biscuits.
Made this tonight. So so good.
Love one pan dinner. Family loves and will make it again!
Never a fan of refrigerator biscuits so I substituted cornbread. Mix a package of cornbread muffin mis and add by dollops on top of the pot pie. Bake as directed.
One of the best meals ever and will make it again and again. I used fresh onion and peppers sauteeing them before starting the actual recipe. I also eliminated the chipotle in adobe as my husband doesn’t like spicy food. I increased the chicken stock adding another cup so increased the spices accordingly. I used a dutch oven to cook everything then poured the filling equally into 8 by 8 pyrex pans as I often share meals with a neighbor. We loved the biscuits on the top!
Another winner for dinner rotation, I really don’t like cooking in cast iron skillets because of the clean up factor but it looked so good in it! Used a jiffy cornbread mix for the topping instead of the biscuits. Also used fresh onion and red pepper instead of frozen because that is what was in the pantry at the time. Will definitely make again