Southwestern Chicken Pot Pie in a Dutch Oven

Follow our step-by-step guide on how to make Southwestern Chicken Pot Pie in a Dutch Oven.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While that warms up, grab your trusty Dutch oven and drizzle in some olive oil, heating it over medium heat.

3. Step 3

   Once the oil is shimmering, toss in the diced chicken.

4. Step 4

   Sauté it, stirring occasionally, until the chicken turns a lovely golden color and is no longer pink—this should take about 5 to 7 minutes.

5. Step 5

   Next, it’s time to add a burst of color and flavor! Stir in the diced carrots, celery, red bell pepper, and scallions.

6. Step 6

   Let these vibrant veggies cook for another 5 minutes, or until they’re tender and fragrant.

7. Step 7

   Now, let’s amp up the flavor! Stir in the undrained diced tomatoes, black beans, and a medley of spices: chili powder, ground cumin, granulated garlic, onion powder, hot smoked paprika, salt, and black pepper.

8. Step 8

   Mix everything together and let it simmer for about 5 minutes, allowing all those delicious flavors to meld beautifully.

9. Step 9

   While your chicken and veggie mixture is bubbling away, grab a separate bowl and combine the dry corn muffin mix with milk and an egg.

10. Step 10

    Stir gently until just combined—no need to overmix! Once your chicken mixture is ready, take the Dutch oven off the heat and spread the cornbread batter evenly over the top, creating a delightful crust.

11. Step 11

    Now, carefully place the Dutch oven in your preheated oven and let it bake for 20 to 25 minutes.

12. Step 12

    Keep an eye on it until the cornbread is golden brown and cooked through, filling your kitchen with an irresistible aroma.

13. Step 13

    Enjoy the warmth and comfort of this hearty dish!.