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Before you dive into the cooking process, it's essential to preheat your oven to 400°F (200°C). Preheating is crucial as it ensures that your pot pie cooks evenly throughout, allowing the biscuit topping to rise beautifully while the filling becomes bubbly and flavorful.

Tex-Mex Chicken Biscuit Pot Pie

Discover the comfort of Tex-Mex Chicken Biscuit Pot Pie, a delicious blend of classic pot pie and vibrant Tex-Mex flavors. This dish features tender shredded chicken, colorful veggies, and a touch of spices beneath a flaky biscuit topping, making it perfect for any family gathering or cozy dinner. Learn about its origins, key ingredients, and step-by-step preparation to create this heartwarming meal that will surely become a favorite in your home. Enjoy a culinary adventure with every bite!
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Ingredients
  

For the Chicken Filling:

2 cups shredded cooked chicken

1 cup corn kernels (fresh or frozen)

1 cup black beans (drained and rinsed)

1 cup diced red bell pepper

1/2 cup diced onion

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup chicken broth

1/2 cup sour cream

1/4 cup chopped fresh cilantro

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup buttermilk

1 cup shredded cheddar cheese (optional)

To Garnish:

Slices of fresh jalapeños (optional)

Extra cilantro for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken Filling: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and red bell pepper for about 5 minutes, until they soften. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper, cooking for another minute until fragrant.

      Combine Ingredients: Add the shredded chicken, corn, black beans, and chicken broth to the skillet. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld. Remove from heat and stir in the sour cream and chopped cilantro until well incorporated.

        Prepare the Biscuit Topping: In a large bowl, combine the flour, baking powder, and salt. Cut in the cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined; fold in the cheddar cheese if using.

          Assemble the Pot Pie: Pour the chicken filling into a 9-inch pie dish or oven-safe skillet. Using a spoon or your hands, drop the biscuit dough in dollops over the chicken filling, covering the top evenly.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.

              Serve: Once baked, allow the pot pie to cool for a few minutes. Garnish with fresh jalapeño slices and extra cilantro before serving.

                Prep Time, Total Time, Servings:

                  30 minutes | 1 hour | Serves 6-8