Southwest Chicken Pie

This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 511 Calories

Ingredients

• 1 cup sour cream
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup cooked corn
• 1 (15 ounce) can black beans, drained
• ¾ cup prepared salsa
• ½ cup uncooked instant rice
• 2 unbaked pie crusts
• ¼ (8 ounce) package shredded Cheddar cheese
• ½ pound cubed cooked chicken breast meat
• ¾ (8 ounce) package shredded Cheddar cheese

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.

Step 3

In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.

Step 4

Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.

Step 5

Allow the pie to sit for 10 minutes before serving.