Mexican Chicken Pot Pies in Crescent Bowls
Individual pot pies served in golden crescent roll bowls filled with Southwest-seasoned chicken, black beans, corn, and green chiles in a savory gravy. These handheld comfort foods combine the convenience of refrigerated dough with bold Mexican flavors. Perfect for family dinners or casual entertaining when you want something special but easy. The upside-down baking technique creates edible bowls that hold all the delicious filling.
Ingredients
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet
- 2 tablespoons butter or margarine
- ¼ cup onion, chopped
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup chicken broth
- 1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
- 1 can (15 oz) black beans, drained, rinsed
- 3 tablespoons Old El Paso Chopped Green Chiles, drained
- 1 cup frozen corn
- ½ cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
- ½ cup thick & chunky salsa
Instructions
- 1
Heat oven to 375°F and place four 6-oz custard cups upside down on cookie sheet with sides, then spray cups with cooking spray
- 2
Unroll dough on work surface and press into 12x8-inch rectangle, then cut into 4 squares
- 3
Place 1 dough square over each custard cup, stretching to fit bowl shape
- 4
Bake 12 to 15 minutes or until golden brown, then cool 5 minutes and remove from custard cups to cooling rack
- 5
Meanwhile, melt butter in 2-quart saucepan over medium heat and add onion, cooking about 2 minutes until tender
- 6
Add flour, salt and pepper, stirring until well blended
- 7
Gradually stir in broth and cook, stirring until bubbly and thickened
- 8
Stir in chicken, black beans, green chiles and corn, then simmer about 5 minutes until hot
- 9
Spoon about 3/4 cup chicken mixture into each crescent bowl and top with cheese and salsa
Tips
Spray the custard cups well with cooking spray to prevent the dough from sticking when you remove the baked bowls.
Make sure the filling is hot when spooning into the bowls so the cheese melts nicely on top.
Let the crescent bowls cool completely before removing from custard cups to prevent breaking.
Good to Know
Refrigerate leftovers up to 3 days. Store bowls and filling separately to prevent soggy bowls.
Make crescent bowls up to 1 day ahead. Store covered at room temperature and reheat filling before serving.
Serve immediately while bowls are crispy and filling is hot. Provide forks and napkins as these can be messy to eat by hand.
Common Mistakes
Don't skip spraying the custard cups or the bowls will stick and break when removing.
Don't overfill the bowls or the filling will spill over the edges when eating.
Substitutions
FAQ
Can I make these without the crescent bowls?
Yes, serve the filling over rice, in tortillas, or with tortilla chips as a dip. The filling is delicious on its own.
What if I don't have custard cups?
Use small oven-safe bowls or ramekins turned upside down. Make sure they're about 6 oz capacity for the right bowl size.
How long will the leftover filling keep?
Refrigerate up to 3 days or freeze up to 3 months. Reheat thoroughly before serving in fresh or reheated bowls.