Southwestern Chicken Pie
Recipes Chicken Main Dish Meal ideas Mexican Quick and Easy
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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