With Cinco de Mayo approaching, I’ve got Mexican food on the brain. Isn’t it convenient how summer is the season of swimsuits and beach outings as well as calorie ridden tacos and Coronas? I can’t complain too much since my summers just wouldn’t be the same without an occasional beer and fabulous Mexican dishes from time to time. Back in college, my roommates and I would venture off to find the best Mexican food in town. Not so surprising, the most delicious restaurant happened to be a sketchy little corner shop that most would not step into.
Tonight, I decided to create a Mexican chicken pot pie. This dish is easy to make and definitely a crowd pleaser. What makes this dish different than your typical chicken pot pie is the seasoning and filling. Instead of using the usual potatoes, peas and carrots, you will be using black beans, beer, cheese, amongst other fillings. What really tops this dish (no pun intended), is the sweet corn bread crust. Check out the recipe below!
Mexican Chicken Pot Pie:
Start by filling a 8×8 pan with one and 1/2 cans of cream of chicken soup.
I also added about 1/2 cup of beer (I used Blue Moon).
Keep in mind that the more beer you add the better it will taste. However, beer will water down the mixture. If you prefer a more creamy inside of your pot pie omit the beer.
Pieces of cooked chicken
3/4 cup of black beans
3/4 cup of sweet corn
A handful of diced tomatoes
3/4 cup of cheddar cheese
Season with chili powder, coriander, garlic salt, cilantro, and cumin (or you can buy the convenient pre-made enchilada seasoning pack)
Be sure not to fill your pan over 3/4 way full since you will need to make room for the crust.
For the corn bread crust:
Use your favorite recipe or buy a box of corn bread mix and follow the directions accordingly.
Pour the cornbread mixture on top of the chicken mixture.
Cook at 375 degrees until the corn bread is cooked and golden brown.