mexican chicken pot pie

This is an amazing twist on the usual version of chicken pot pie. It’s one you are not soon to forget. Chicken breast, salsa and whole kernel corn incorporated into cornbread batter along with sour cream, ground cumin, and garlic powder. Batter is baked until cornbread is firm and golden brown.

Ingredients -

3 Cups Cooked Chicken (diced)
1 Jar of Salsa (20 oz.)
1 Can Corn (drained)
2 Cups Shredded Cheddar Cheese
1/2 Cup Sour Cream
2 Teaspoons Cumin
1 Teaspoons Garlic Powder
1 Box of Jiffy Corn Bread Mix

Preparation:

1. Cook chicken and dice.

2. Add the salsa, cheese and, corn.

3. Mix well.

4. Mix the corn bread according to the package.

5. Add together with the sour cream, cumin and garlic powder.

6. Incorporate chicken mixture into cornbread batter.

7. Pour cornbread into shallow baking dish.

8. Bake until cornbread is done.

Pot Pie Making Tips -

Baking Pan

The type of pan you use when baking is important. The right pan can determine the outcome of your dish. If you are substituting pans or dishes, here are some guidelines to keep in mind: Glass pan substitutes: Turn down baking temperature by 25 degrees Shallow pan substitute: Reduce overall baking time by 1/4. Deeper pan substitute: Increase overall baking time by 1/4.

Pot Pie Making Tips -

Cooking Chicken

Cook chicken to an internal temperature of 165 degrees Fahrenheit. Use an internal thermometer to check the temperature of the innermost part of the thigh and the wing as well as the thickest part of the chicken breast. If preferred, chicken can be cooked to higher temperatures. However, it is not safe to eat raw or partially raw poultry in any instance.

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