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Mexi-Chicken Pot Pie Recipe

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This recipe for Mexi-Chicken Pot Pie, by , is from The Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Foltermann
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pie crusts
pre-cooked southwest chicken strips
1 can Mexicorn
1 can black beans-rinsed and drained
1/2 cup uncooked instant rice
1 cup salsa
1 cup sour cream
1 teaspoon cumin
1/2 teaspoon garlic
1 cup Monterrey Jack Cheese

Directions:
Directions:
Mix all ingredients. Pour into pie crust. Cover with remaining pie crust. Bake at 375 for 45 minutes.

 

 

 

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