Southwestern Chicken Pie
Description
Make your next chicken pot pie with a Mexican twist using this delicious recipe. Make sure to brush the top with the beaten egg for a nice, golden finish.
Ingredients
1 box refrigerated pie crusts, softened as directed on box
9 oz. frozen cooked Southwestern-seasoned chicken breast strips, thawed, cut into bite-sized pieces
1/2 c. uncooked instant white rice
15 oz. black beans, drained, rinsed
11 oz. Mexicorn whole kernel corn with red and green peppers, drained
2 1/4 oz. sliced black ripe olives, drained
1 1/4 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/4 t. pepper
1 c. sour cream
1 c.salsa
2 c. shredded Colby-Monterey Jack cheese blend
1 egg, beaten
2 t. chopped fresh parsley
Directions
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Heat oven to 400 degrees. Make pie crusts as directed on box for 2 Crust Pie using 9 inch glass pie pan.
In a large bowl, mix all remaining ingredients except for the egg and parsley. Pour into the crust-lined pan. Top with the second crust; seal edge and flute. Cut slits in several places on top of the crust. Brush top with beaten egg; sprinkle with parsley.
Bake 38-48 minutes or until golden brown. After 15 - 20 minutes of baking, cover crust edge with strips of aluminum foil to prevent burning. Let stand 5 minutes before serving.
Store leftovers in the refrigerator.
6 servings