Burrito Pot Pies
Ingredients
- 1¼ cups Bisquick Heart Smart™ mix
- ¾ cup shredded reduced-fat Cheddar cheese 3 oz
- ¼ cup water
- 1 egg
- 2 cups cut-up cooked chicken
- 1 jar chunky-style salsa
- 1 can black beans drained, rinsed
- 1 can vacuum-packed 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
- Heat oven to 400°F.
- Spray 6 (10-oz) ramekins or custard cups with cooking spray; place in 15x10x1-inch pan.
- In medium bowl, stir Bisquick mix, ½ cup of the cheese, the water and egg until soft dough forms.
- Set aside.
- In 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).
- Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly.
- Sprinkle with remaining ¼ cup cheese.
- Serve with sour cream and lime wedges.
Notes / Tips / Wine Advice:
Quick Variation: Do you have frozen corn on hand? It will work just as well as the canned corn. Just thaw 1¼ cups corn and drain before using. Healthy twist : These individual pot pies are the perfect way to help control portions. Ramekins are also ideal for making individual desserts.
