Dutch Oven Southwestern Chicken Pot Pie

Ingredients and Weight:

• 1/4 cup (1/2 stick) unsalted butter
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 serrano pepper, seeded and minced (optional)
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 3 cups chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 cups milk
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat the butter in a large Dutch oven over medium heat.
3. Add the onion, garlic, red bell pepper, green bell pepper, and serrano pepper (if using) and cook for 5 minutes, or until softened.
4. Stir in the chicken, chicken broth, black beans, corn, chili powder, cumin, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes.
6. In a separate bowl, whisk together the flour and milk until smooth.
7. Gradually whisk the flour mixture into the chicken mixture and cook over medium heat, stirring constantly, until thickened.
8. Remove from heat and stir in the cheddar cheese and cilantro.
9. Pour the filling into a 9x13 inch baking dish and bake for 30 minutes, or until the top is golden brown and bubbly.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Protein: 30g
• Carbohydrates: 35g

Dish Characteristics:

• Creamy and flavorful filling
• Topped with a golden brown crust
• Filled with tender chicken, vegetables, and beans
• Seasoned with a blend of Southwestern flavors

User Comments:

• "This pot pie was absolutely delicious! The filling was so creamy and flavorful, and the crust was cooked to perfection."
• "I love that this recipe uses cooked chicken, so it's super easy to make. It's perfect for a quick weeknight meal."
• "This pot pie is the perfect comfort food. It's warm, hearty, and packed with flavor."
• "I added a bit of extra spice by using a hotter serrano pepper. It was so good!"

Special Precautions and Tips:

• If you don't have a serrano pepper, you can use a jalapeño pepper instead.
• To make the crust ahead of time, prepare the flour mixture and refrigerate for up to 2 hours before baking.
• Serve the pot pie with a side of crusty bread or a fresh salad.