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Tex-Mex cuisine is a delightful blend of Mexican and American flavors that excites the palate with its vibrant and bold ingredients. Characterized by its use of spices, fresh vegetables, and hearty proteins, Tex-Mex offers a unique culinary experience that is both comforting and satisfying. One of the standout dishes in this genre is the Tex-Mex Chicken Biscuit Pot Pie—a comforting dish that combines the traditional elements of a pot pie with the lively flavors of Tex-Mex.

Tex-Mex Chicken Biscuit Pot Pie

Discover the ultimate comfort food fusion with this Tex-Mex Chicken Biscuit Pot Pie! Combining the hearty essence of a classic pot pie with the vibrant flavors of Tex-Mex, this dish is a crowd-pleaser for family dinners or gatherings. Featuring a savory chicken filling loaded with black beans and corn, all topped with flaky biscuits, it's a unique take on comfort food that everyone will love. Dive into this delicious recipe for a memorable meal that’s sure to impress!
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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 ground 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)

Additional fresh cilantro for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for baking.

    Prepare the Chicken Filling: In a large skillet over medium heat, pour a splash of olive oil. Add the diced onion and red bell pepper, sautéing them for about 5 minutes until they become tender. Incorporate the minced garlic, chili powder, cumin, smoked paprika, and a sprinkle of salt and pepper, cooking for another minute until the spices release their aromas.

      Combine Ingredients: To the skillet, add in the shredded chicken, corn, black beans, and chicken broth. Bring this mixture to a gentle simmer and let it cook for about 5-7 minutes so the flavors can blend nicely. Remove from heat and then fold in the sour cream and chopped cilantro until everything is well mixed.

        Prepare the Biscuit Topping: In a large mixing bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until combined; it's okay if the dough is a little lumpy. If desired, gently fold in the shredded cheddar cheese for added richness.

          Assemble the Pot Pie: Pour the flavorful chicken filling into a 9-inch pie dish or an oven-safe skillet. Use a spoon or your hands to drop dollops of the biscuit dough evenly over the chicken mixture, ensuring it covers the top.

            Bake: Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.

              Serve: Once baked, allow the pot pie to rest for a few minutes to cool slightly. Before serving, garnish with fresh jalapeño slices and an extra sprinkle of cilantro to enhance the presentation.

                Prep Time, Total Time, Servings:

                  Prep: 30 minutes | Total: 1 hour | Serves: 6-8