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

Steps

1. Preheat oven to 400 degrees.
2. Make pie crusts as directed on the box for Two-Crust Pie using a 9-inch glass pie pan.
3. In a large bowl, mix all remaining ingredients except the egg and parsley.