Southwestern Chicken Pot Pie
Description
Chicken Pot Pies are universally loved and so is Mexican food. Kill two birds with one stone and combine the flavor of both together with this delicious dish!
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
1 can -15 oz. black beans, drained, rinsed
1 can - 11 oz. whole kernel corn with red and green peppers, drained
1 can - 2 1/4 oz. sliced ripe olives, drained
1 1/2 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/4 t. pepper
1 c. sour cream, regular or reduced fat
1 c. chunky salsa
2 c. shredded Colby-Monterey Jack cheese blend
1 egg, beaten
2 t. chopped fresh parsley
Directions
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Preheat oven to 400 degrees.
Make pie crusts as directed on the box for Two-Crust Pie using a 9-inch glass pie pan.
In a large bowl, mix all remaining ingredients except the egg and parsley.
Pour into crust-lined pan. Top with the second crust; seal edges and flute. Cut slits in several places in the top crust. Brush the top with beaten egg; sprinkle with parsley.
Bake 38 - 48 minutes or until golden brown.
15 - 20 minutes into baking, cover he crust edge with strips of aluminum foil to prevent excessive browning.
Let stand 5 minutes before serving. Store left overs in the refrigerator.
Serves 6.