Southwestern Chicken Pie

(36)
  14 reviews
  • 15|min prep time
  • 1|hr|10|min total time
  • 15 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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