Skip to Content
Menu

King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Sep 26, 2017
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

  • Prep Time 50 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 22
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Filling

  • 3 tablespoons 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 tablespoons Gold Medal™ all-purpose flour
  • 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup half-and-half
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup sour cream
  • 3 cups shredded cooked chicken

Biscuit Crust

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 cup milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
  • Step 
    2
    In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
  • Step 
    3
    Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
  • Step 
    4
    Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

Nutrition

650 Calories
40g Total Fat
31g Protein
42g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
23g
113%
Trans Fat
1 1/2g
Cholesterol
150mg
49%
Sodium
1400mg
58%
Potassium
390mg
11%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
11%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
30%
30%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section