Southwestern Chicken Pot Pie

• 1 tablespoon vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 (15 ounce) can black beans
• 1 (11 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
• 2 cups shredded monterey jack and cheddar cheese blend, divided
• 1 (8 ounce) package corn muffin mix (I made my own)

1. Preheat oven to 375 degrees.
2. Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
3. Add beans, corn, tomato sauce and seasonings to skillet.
4. Bring to a boil over med heat.
5. Remove from heat and stir in 1 cup shredded cheese.
6. Pour into a 2 1/2qt casserole.
7. Top with remaining cheese.
8. Prepare corn muffin mix batter as directed on package.
9. Spoon dollops of the batter over chicken mixture.
10. Bake 25-30minutes or until corn bread is golden brown.
11. You may serve with warm flour tortillas w/butter and a salad if desired.

vegetable oil, chicken breasts, black beans, whole kernel corn, tomato sauce, chili powder, ground cumin, garlic powder, chipotle powder, shredded monterey

Taken from www.food.com/recipe/southwestern-chicken-pot-pie-82276 (may not work)