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Southwestern Chicken Pie

(36)
  14 reviews
  • 15 min prep time
  • 1 hr 10 min total time
  • 15 ingredients
  • 6 servings
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Brushing egg on the top of the pie before baking gives the crust of this main-course pie a shiny, golden-brown finish.

Bake-Off® Contest 39, 2000
Harriet Mathis
Orlando, Florida

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-size pieces
1/2
cup uncooked instant white rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
can (2 1/4 oz) sliced ripe olives, drained
1
teaspoon garlic powder
1
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon pepper
1
cup sour cream
1
cup Old El Paso™ Thick 'n Chunky salsa
2
cups shredded colby-Monterey Jack cheese blend (8 oz)
1
egg, beaten
1
to 2 teaspoons chopped fresh parsley

Steps

  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.
  • 3 Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.
  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.
  • 3 Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
750
Calories from Fat
350
% Daily Value
Total Fat
39g
61%
Saturated Fat
19g
96%
Trans Fat
0g
0%
Cholesterol
130mg
43%
Sodium
1490mg
62%
Total Carbohydrate
70g
23%
Dietary Fiber
6g
27%
Sugars
7g
7%
Protein
29g
29%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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