King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust
"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
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3 tablespoons butter
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2 poblano chiles, seeded and diced
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1 medium onion, diced
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1 medium red bell pepper, seeded and diced
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3 cloves garlic, finely chopped
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3 tablespoons Gold Medal™ all-purpose flour
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1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
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1 package (1 oz) Old El Paso™ chicken taco seasoning mix
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup Progresso™ chicken stock (from 32-oz carton)
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3/4 cup half-and-half
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2 cups shredded sharp Cheddar cheese (8 oz)
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1/2 cup sour cream
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3 cups shredded cooked chicken
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1 1/2 cups Gold Medal™ all-purpose flour
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1/2 cup yellow cornmeal
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3 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup cold butter
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1 cup shredded sharp Cheddar cheese (4 oz)
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1 cup milk
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