Taco Pot Pie

Name: Taco Pot Pie
Yield: 8 servings
Ingredients: 1 lb ground chicken breast, skinless; 1/2 cup onions, chopped; 1 ozs taco seasoning mix; 1/4 cup water; 15 ozs canned dark red kidney beans, canned; 4 ozs frozen corn, thawed; 6 ozs cheddar cheese, shredded; 11 ozs refrigerated original breadsticks

Adapted from Hamburger Magic

1 lb ground chicken breast, skinless
1/2 cup onions, chopped
1 ozs taco seasoning mix
1/4 cup water
15 ozs canned dark red kidney beans, canned
4 ozs frozen corn, thawed
6 ozs cheddar cheese, shredded
11 ozs refrigerated original breadsticks

Preheat oven to 400. Prepare a deep-dish pie pan with cooking spray; set aside. In a large skillet, cook chicken and onions until the chicken is no longer pink. Add taco seasoning mix, water, kidney beans, and corn. Mix well and heat through. Add cheese and mix until melted. Spread mixture into prepared pie pan. Unwrap, break sticks from package; separate into 12 strips. Twist strips, cutting to fit pie pan. Arrange neatly onto the top of chicken mixture. Press ends of dough lightly to secure. Bake for 20 minutes, or until breadsticks are browned.

Posted: 9/16/2021

Mexican

Rated by 0 users (0.00)

WW Points^* : 4.89

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 237 Calories from Fat 80 (34%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 4g	20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 55g	18%
Sodium 536mg	22%
Potassium 0mg	0%
Total Carbohydrate15g	5%
Dietary Fiber 3g	12%
Sugars 2g
Protein 22g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.