Sundays and Crockpot meals are BFF's. Right? I don't know about you, but Sunday is chore day around here, so anything I can throw in the crockpot mid-morning is a huge help.
And by help, I mean, I will get to enjoy a clean kitchen for more than 25 minutes. PLUS, there's always leftovers which means lunch during the workweek!
Mexican Pot Pie was the brainchild of both myself and my sister.(check out her blog, and my nephew, the cutest little punkin you ever did see)
I had the idea, and while chatting one Saturday afternoon, we hashed out all the delicious details.
And man, was it delicious! I'm talking spicy, smoky, super filling, and loaded with lean chicken and good-for-you veggies! Top it with a green chile and cornbread and you've got yourself a winner!
Mexican Pot Pie
with green chile cornbread
3 skinless boneless chicken breasts
1 pkg Taco Seasoning
1 can cream of chicken soup + 1 can of water
2 cups chicken broth
2 cups frozen veggies- your choice of blend
1 cup frozen corn kernels
1 can beans
1 pkg cornbread- I like Jiffy Mix
+ milk and egg as per directions on box
1 roasted green chile- diced. I use canned.
1 handful of shredded cheese
Set crockpot to HIGH, add chicken, taco seasoning, soup + 1 can of water, and chicken broth. Cook for 2 hours, stirring occasionally.
When chicken is fully cooked, add veggies and beans. Cook for another 2 hours, stirring occasionally.
Shred chicken in crockpot and set to LOW.
Bake cornbread according to directions using an 8x8 pan. Top with diced green chiles and cheese, place back in the oven until the cheese is melted.
Serve pot pie in a bowl with a square of cornbread on top.
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