King Ranch Chicken Pot Pie With Cheddar Cornmeal Biscuit Crust Recipe
Recipe By Betty Crocker
Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a southwestern makeover.
Ingredients For King Ranch Chicken Pot Pie With Cheddar Cornmeal Biscuit Crust Recipe
3 tablespoon Butter
2 Poblano chiles, seeded and diced
1 Medium onion, diced
1 Medium red bell pepper, seeded and diced
3 Cloves garlic, finely chopped
3 tablespoon Gold medaltm all purpose flour
1 can Muir glentm organic fire roasted diced tomatoes, drained
1 Package old el pasotm chicken taco seasoning mix
0.5 teaspoon Salt
0.25 teaspoon Pepper
1 cup Progressotm chicken broth
0.75 cup 1/2 and half
2 cup Shredded sharp cheddar cheese
0.5 cup Sour cream
3 cup Shredded cooked chicken
1.5 cup Gold medaltm all purpose flour
0.5 cup Yellow cornmeal
3 teaspoon Baking powder
0.5 teaspoon Salt
0.5 cup Cold butter
1 cup Shredded sharp cheddar cheese
1 cup Milk
Nutrition value
346
calories per serving
21 g Fat32 g Protein5 g Carbs4 g FiberOther
Current Totals
21 g Fat
32 g Protein
5 g Carbs
4 g Fiber
MacroNutrients
Carbs
5 g
Protein
32 g
Fiber
4 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
588 mg
Iron
2 mg
Vitamin A
282 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
45 mcg
Vitamin B12
1 mcg
Vitamin C
31 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
66 mg
Manganese
1 mg
Phosphorus
510 mg
Selenium
26 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
