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Burrito Pot Pie in a blue pie tin on a white serving dish.
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Burrito Pot Pie

Course Main Course
Cuisine American, Mexican
Keyword Beans, Black Beans, Cheddar Cheese, Cheese, Chicken, Corn, Cumin, Eggs, Pancake Mix, Pancakes, Salsa
Cooking Method Oven, Stovetop
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 190kcal
Author Recipe adapted from: Betty Crocker

Equipment

  • Oven
  • Stovetop
  • 6 Large Ramekins or 6-Cup Jumbo Muffin Tin
  • Mixing Bowl
  • Saucepan

Ingredients

  • Cooking Spray
  • 1 package Pancake Mix
  • ¾ cup Cheese Shredded, divided
  • ⅓ cup Water
  • 1 Egg
  • 2 cans Chicken Drained
  • 1 jar Salsa
  • 1 can Black Beans Drained and rinsed
  • 1 can Corn Drained and rinsed
  • 1 teaspoon Cumin
  • 1 Avocado Optional

Instructions

  • Preheat oven to 400°F. Spray 6 ramekins or a 6-cup jumbo muffin tin with cooking spray.
  • In a medium bowl, stir pancake mix, ½ cup of cheese, water, and egg until a soft dough forms.
  • In a saucepan, heat chicken, salsa, beans, corn, and cumin to boiling. Remove from heat, fold in avocado if using.
  • Divide chicken mixture evenly among ramekins.
  • Spoon pancake mix mixture on top. It might not cover the entire top; that is okay.
  • Bake 15-20 minutes until filling is bubbling. Sprinkle with remaining ¼ cup cheese.

Notes

  • Vegetables such as peas or green beans could be used instead of the corn.

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 103mg | Potassium: 328mg | Fiber: 5g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg