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

Steps

1. Heat oven to 400 degrees. Make pie crusts as directed on box for 2 Crust Pie using 9 inch glass pie pan.
2. 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.
3. 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.