Southwestern Chicken Pie Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Heat oven to 400º. 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 400º 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! |
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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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