Jeff Mauro’s Southwestern Pot Pie | The Kitchen | Food Network

Jeff utilizes , frozen vegetables and store-bought biscuits to rapidly whip up this easy and extra-warming meal!
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Southwestern Pot Pie
DISH COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 to 6 servings

Active ingredients

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons versatile flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and washed
1 chipotle in adobo sauce (from a 7-ounce can), sliced, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can
2 cups chicken stock
1 little rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky fridge biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Very finely sliced Fresno chile and lime wedges, for serving

Directions

Preheat the oven to 350 degrees F.

Heat the butter in a 10-inch cast-iron frying pan over medium heat. While the butter is melting, include the chili powder, cumin and paprika and "bloom" the spices. Include the flour and cook, stirring, 30 seconds to 1 minute. Include the frozen veggie mix and let it cook, stirring sometimes, up until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and . Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.

Leading with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).

Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

Cook's Note
You'll have a few biscuits left over. You can bake them off independently and eat them on the side or as a treat.

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Jeff Mauro's Southwestern Pot Pie| area|Food Network

Jeff Mauro's Southwestern Pot Pie | | Food Network

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About the Author: Yvette Cook

15 Comments

  1. Why do the Americans use frozen and ready packed food? In UK 🇬🇧 most of us Cooke from scratch with fresh produce.

    1. Speaking from Canada I can tell you that frozen food is typically packed shortly after it is picked. Things like frozen berries are as good as fresh — not as firm but just as flavourful. The upper half of the U.S. and much of Canada spends more than half the year in cold climates. -20c to -40c are typical every year. This is May 6th and in Toronto we had snow last week. Fresh is best but it’s not an option in our part of the world.

  2. Ești un idol HOTBABY.Uno mereu în inima mea 💋 frumos, dragoste, alegere, cultural. Sunt unul dintrez cele mai bune concerte….

    1. Fake chefs, food network going downhill for reality personalities instead of actual cooks. My mom’s not a chef but would never resort to canned biscuits, what in the actual f

  3. If that meal was on chopped, Jeffrey would be ripping it apart. What has happened to you Food Network?

    1. Because chopped is a show dedicated to high quality food prowess and expertise. The kitchen is about learning easy, repeatable, good tasting, and fun recipes and hacks for people at home. Jeffrey is entitled to his preferences when it comes to food quality, buts he’s also not a d*ck about it and that’s really respectable. Take your weird standards elsewhere.

  4. You know what, prepackaged ingredients does not constitute the whole meal being pre-made. Those of you who are complaining are out of touch. And it doesn’t mean that these chefs aren’t top tier either. Do you even know what it takes to qualify for a food network gig? This food looked absolutely delicious and repeatable for everyone watching at home. I’ll admit that Jeff has don’t some questionable things in the past, but this isn’t one of them.

  5. All these segments come from a Kitchen episode with a theme. I believe this was one showing short cuts from the store that you can get and make a good, quick meal. ***Remember, people, these clips are only part of an entire show that has a theme…..

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