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Southwestern Potpie with Cornmeal Biscuits

Total Time

Prep: 35 min. + simmering Bake: 15 min. + standing


12 servings

Updated: Dec. 17, 2022
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, Tennessee


  • 1/4 cup all-purpose flour
  • 1-1/2 pounds boneless pork loin roast, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 3 cups biscuit/baking mix
  • 3/4 cup cornmeal
  • 1/2 cup shredded cheddar cheese
  • 4-1/2 teaspoons sugar
  • 1 cup 2% milk


  1. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in butter in batches. Remove and set aside.
  2. In same pan, saute jalapeno and garlic in drippings 1 minute. Stir in broth, tomatoes, cumin, chili powder, cinnamon and pork. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender.
  3. Preheat oven to 400°. Add corn, beans and chiles; heat through. Transfer to a greased 13x9-in. baking dish.
  4. In a large bowl, combine biscuit mix, cornmeal, cheese and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  5. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake 15-18 minutes or until golden brown. Let stand 10 minutes before serving.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 351 calories, 12g fat (5g saturated fat), 40mg cholesterol, 822mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 19g protein.

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