King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust Recipe

Ingredients

• 3 tablespoons butter
• 2 poblano chiles, seeded and diced
• 1 medium onion, diced
• 1 medium red bell pepper, seeded and diced
• 3 cloves garlic, finely chopped
• 3 tablespoons Gold Medal™ all-purpose flour
• 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup Progresso™ chicken broth (from 32-oz carton)
• 3/4 cup half-and-half
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/2 cup sour cream
• 3 cups shredded cooked chicken
• 1 1/2 cups Gold Medal™ all-purpose flour
• 1/2 cup yellow cornmeal
• 3 teaspoons baking powder
• 1/2 cup cold butter
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 1 cup milk