King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

bettycrocker.com

Pat C

subheading: Filling:

3 tablespoons butter

2 poblano chiles, seeded and diced

1 medium onion, diced

1 medium red bell pepper, seeded and diced

3 cloves garlic, finely chopped

3 tablespoons Gold Medal™ all-purpose flour

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained

1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

½ teaspoon salt

¼ teaspoon pepper

1 cup Progresso™ chicken broth (from 32-oz carton)

¾ cup half-and-half

2 cups shredded sharp Cheddar cheese (8 oz)

½ cup sour cream

3 cups shredded cooked chicken

subheading: Biscuit Crust:

1 ½ cups Gold Medal™ all-purpose flour

½ cup yellow cornmeal

3 teaspoons baking powder

½ teaspoon salt

½ cup cold butter

1 cup shredded sharp Cheddar cheese (4 oz)

1 cup milk

Directions at bettycrocker.com

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