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My Southwestern-inspired potpie—full of sweet and spicy pork, corn, beans and chilies—is a sure-fire winner for any gathering. The cornmeal gives the biscuits a little extra crunch.—Andrea Bolden, Unionville, TN
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 3/4 cup meat mixture with 1 biscuit equals 351 calories, 12 g fat (5 g saturated fat), 40 mg cholesterol, 822 mg sodium, 42 g carbohydrate, 4 g fiber, 19 g protein.
Originally published as Southwestern Potpie with Cornmeal Biscuits in Country Woman February/March 2010, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 02, 2011 by E.Smith
Sooo delicious! I only put some of the buscuits on the top and just baked the rest on a cookie sheet. Definitely making this one again!!
Reviewed on Mar. 26, 2011 by Carol Davis
Very good flavor. I would make less of the biscuits, as they soaked up so much of the juices. I made a half recipe of the biscuits which still made 8 generous biscuits and that seemed to work with the amount of meat and vegetables.
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