Southwest Chicken Pot Pie
Classic comfort food… with a Mexican twist!
INGREDIENTS
- 1 sheet puff pastry, thawed
- 1 lb chicken breasts
- 1 medium to large sweet potato, chopped
- 1 can black beans, rinsed
- 1 cup corn
- 1 can fire-roasted diced tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar
- 1 tbsp chopped cilantro
- Avocado oil
- Smoked paprika
- Garlic powder
- Onion powder
- Salt and pepper
- 1 egg
- Guacamole, for serving
Roasted Potatoes 
Southwest Chicken Pot Pie
Directions
Preheat oven to 425° F. Place sweet potatoes on a baking sheet and toss with avocado oil, smoked paprika, garlic powder, onion powder, salt and pepper. Roast for 20 minutes until potatoes are softened.
While potatoes are roasting, season chicken breasts with smoked paprika, garlic powder, onion powder, salt and pepper. Heat one tablespoon oil in a cast iron skillet over medium heat and add chicken. Cook chicken until cooked through. Transfer to a cutting board and chop into one inch pieces. Add the onion and corn to the same skillet and cook until onion is softened. Add the black beans, tomatoes and roasted sweet potatoes. Toss to combine. Gently fold in the cheese, chicken and cilantro.
Reduce oven temperature to 400° F. Roll out the thawed puff pastry on a lightly floured surface or gently stretch by hand. Arrange the puff pastry to cover the mixture in the cast iron skillet. Whisk egg and a small amount of water. Brush the puff pastry with the egg wash and cut three slits in the middle. Bake for 20-25 minutes or until puff pastry is golden brown.
Serve the pot pie with your favorite guacamole!