Southwestern Chicken Pie

Brushing egg on the top of the pie before baking gives the crust of this main-course pie a shiny, golden-brown finish.

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Servings 6

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( 35 ) Ratings

35 Ratings

5 Stars 15%

4 Stars

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1 Stars

Member Reviews ( 13 )

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Bake-Off® Contest 39, 2000

Harriet Mathis

Orlando, Florida

ingredients 15
Prep Time 15 min
Total Time 1 hr 10 min

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

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Directions

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; 39%
(Saturated Fat 19g, 19% Trans Fat 0g 0% ),
Cholesterol: 130mg; 130%;
Sodium: 1490mg; 1490%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 6g 6% Sugars 7g 7% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 40%;
Iron: 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 Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sjt0802

report Posted Nov. 16, 2012 6:12 PM

My husband and I just had this and it was delicious! I didn't use Mexi-corn because, quite frankly, I forgot it at the store. And I used straight monterey jack cheese because, quite frankly, I didn't pay attention to the recipe. I added some cilantro too because, quite frankly, I love cilantro. It was a big hit! We both had seconds!

marrison

report Posted Jun. 14, 2012 4:43 PM

This was wonderful! We left out the olives since none of our family members like them. I would also leave the rice out next time. You can not really taste it so save one some calories/carbs there! I will make this again for sure!

tljoyce

report Posted Apr. 20, 2012 7:47 AM

Made this last night and my whole family loved it sooo good and fast will make again for sure.

Charlene818

report Posted Jan. 26, 2012 1:04 PM

A great recipe. Love the flavor combos of black beans, southwest spiced chicken, seasonings. Love the pie crust, too.

tdlynch

report Posted Dec. 5, 2011 8:05 PM

Even my picky teenage son loves this recipe. I've made it several times. I use brown rice, but you can't taste the rice any way with all the other flavors going on. I have also just seasoned up boiled chicken breasts instead of using the frozen. It quickly comes together and has GREAT flavor! I always serve it with a dollop of sour cream on top.