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Southwestern Chicken Pie

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Southwestern Chicken Pie
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 15
  • Servings 6
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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.
Updated Mar 6, 2012
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Harriet Mathis
Orlando, Florida

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) 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.

Nutrition Information

750 Calories, 39g Total Fat, 29g Protein, 70g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
350
Total Fat
39g
61%
Saturated Fat
19g
96%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
1490mg
62%
Potassium
320mg
9%
Total Carbohydrate
70g
23%
Dietary Fiber
6g
27%
Sugars
7g
Protein
29g
% 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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