Bring home the Mexican flavors of burrito by making this chicken pot pie with salsa, corn and Progresso™ Black Beans--a tasty dinner.
Burrito Pot Pies
- Prep Time 25 min
- Total 45 min
- Servings 6
- Ingredients 12
Ingredients
- 1 1/4 cups Bisquick Heart Smart® mix
- 3/4 cup shredded reduced-fat cheddar cheese (3 oz)
- 1/4 cup water
- 1 egg
- 2 cups cut-up cooked chicken
- 1 jar (16 oz) thick & chunky salsa
- 1 can (15 oz) Progresso™ Black Beans, drained, rinsed
- 1 can (11 oz) whole kernel corn, drained
- 1 teaspoon ground cumin
- 1 ripe avocado, pitted, peeled and chopped
- Reduced-fat sour cream, if desired
- Lime wedges, if desired
Instructions
-
Step1Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
-
Step2In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
-
Step3In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
-
Step4Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.
Nutrition
380
Calories
12g
Total Fat
24g
Protein
42g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 1330mg
- 56%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 6g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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