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.

  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 15
  • servings 6

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
  • 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.
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