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Southwestern Chicken Pie Recipe

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This recipe for Southwestern Chicken Pie, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Lee
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
15oz. refrigerated pie crusts
9oz. pkg. frozen southwestern chicken strips, cut into bite sized pieces
1/2 c. uncooked instant white rice
15oz. can black beans rinsed
11oz. can Green Giant Mexicorn, drained
2 1/4oz. can sliced olives, drained
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 c. chunky salsa
2 c. shredded Colby/Monterey Jack cheese
1 egg, beaten
1-2 tsp. parsley

Directions:
Directions:
Heat oven to 400. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan. In a large bowl, combine all remaining ingredients except egg and parsley; mix well. Pour into crust lined pan. Top with second crust and flute; cut slits in several places. Brush top with beaten egg; sprinkle with parsley. Bake at 400 for 38-48 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving.
*You can cover the edge of crust loosely with foil before it goes in the oven to prevent burning your fingers!

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I got this recipe from my Mom, it is a Pillsbury Bake-Off recipe and is so good! For the chicken I use one boneless, skinless chicken breast cooked and seasoned with a little chili powder.

 

 

 

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