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Mexican Chicken Pot Pies in Crescent Bowls

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Ingredients

Scale
  • 1 can (8 oz) refrigerated Crescent Dough Sheet
  • 2 tablespoons butter or margarine
  • 1/4 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
  • 1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
  • 1 can (15 oz) black beans, drained, rinsed
  • 3 tablespoons Old El Paso™ canned chopped green chiles, drained
  • 1 cup Green Giant™ Steamers™ Niblets® frozen corn
  • 1/2 cup shredded Cheddar-Jack with jalape?o peppers cheese blend (2 oz)
  • 1/2 cup Old El Paso™ Thick ‘n Chunky salsa (any variety)

Instructions

  1. Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
  2. Unroll dough on work surface; press into 12×8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
  3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
  4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
  5. Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.

Find it online: https://legenrecipes.com/recipe/mexican-chicken-pot-pies-crescent-bowls/