Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 medium serrano chile, seeded and finely chopped (1 tablespoon)
  • 3 boneless skinless chicken breasts, cubed (1 lb)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup heavy whipping cream
  • 4 oz Kraft™ Velveeta™ original cheese product, cut into cubes
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/2 cup frozen whole kernel corn
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Instruction

  • Heat oven to 425°F.
  • In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onion, bell pepper and serrano chile; cook about 3 minutes or until vegetables are just softened. Add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is cooked through. Reduce heat to medium. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in broth and whipping cream with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cheeses until melted. Stir in frozen corn.
  • Spoon mixture into ungreased 9-inch glass pie plate. Top with crust; seal edges, and flute. Cut slits in several places in top of crust.
  • Place on rimmed sheet pan; bake 25 to 30 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.