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Southwestern Chicken Pie Recipe

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This recipe for Southwestern Chicken Pie, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Martin
Added: Tuesday, October 7, 2008


2 pie crusts - bought or homemade
1-11/2 pounds of shredded cooked chicken
1/2 c. uncooked instant white rice
1 can of black beans drained and rinsed
1 can of corn, drained
sliced ripe olives to taste
1 t. garlic powder
1 t. cumin
1/2 t. salt
1/2 t. pepper
1 c. sour cream
1 c. salsa
2 c. shredded cheddar/Jack cheese
1 beaten egg

Heat oven to 400. Put one pie crust into a 9 in. 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 for 38-48 minutes or until golden brown.

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