Cowboy Pot Pie

March 31, 2013

I happen to like pot pie or shepards pie, but The Man isn’t much of a fan. I thought maybe I could put a Tex-Mex spin on it, he would like it. Turns out he really liked it! I made our version of it with extra liquid because The Man like to have extra juice to soak up with the bread. If you prefer it that way, just don’t drain the cans. He also wanted to add some cheese to it, so I had him just add it to his bowl. Then I don’t have to have the extra calories. If you aren’t a big chicken fan yo

For the filling:
8-10 oz boneless skinless chicken breast, diced
1 cup onions, chopped
1/4 cup garlic, minced
1 red pepper, chopped
1 can (14.5 oz) no salt added diced tomatoes
1 can (15 oz) enchilada sauce
1 can (14.5 oz) chili beans in sauce

For the topping:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cream of tartar
2 jalapenos, diced (without seeds for less heat)
1/2 cup shredded cheddar cheese
1/2 cup butter, softened
1 cup milk

Preheat the oven to 450 degrees. In a large, oven safe skillet, cook the chicken, onions, and garlic together until the chicken starts to brown. Add the red pepper, drained tomatoes, can of sauce and chili...
See the full directions on my site

Nutritions

Calories
675

Sodium
848mg
35% DV

Fat
29g
45% DV

Protein
21g
42% DV

Carbs
78g
26% DV

Fiber
7g
30% DV