This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.

  • In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.

  • Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.

  • Allow the pie to sit for 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

511 calories; 33.5 g total fat; 63 mg cholesterol; 717 mg sodium. 33.2 g carbohydrates; 20 g protein; Full Nutrition


Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2010
I thought this was an awesome meal. Not too hard to make and not very expensive either. I'm not a big pie crust fan but this was definitely the exception. Only thing that wasn't noted was to cook the chicken before you mix it with the other filling ingredients. I cooked mine in a skillet after seasoning the meat with chicken fajita seasoning. I also used regular long grain white rice as I am too cheap to buy instant rice. I used about 1/2 cup dry to 1 cup of water and cooked for 15 minutes then added to the filling. I figured this way it wouldn't be all mushy after baking the pie. Will definitely make again!! Read More
(18)

Most helpful critical review

Rating: 3 stars
02/16/2011
I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three stars. Read More
(6)
37 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/30/2010
I thought this was an awesome meal. Not too hard to make and not very expensive either. I'm not a big pie crust fan but this was definitely the exception. Only thing that wasn't noted was to cook the chicken before you mix it with the other filling ingredients. I cooked mine in a skillet after seasoning the meat with chicken fajita seasoning. I also used regular long grain white rice as I am too cheap to buy instant rice. I used about 1/2 cup dry to 1 cup of water and cooked for 15 minutes then added to the filling. I figured this way it wouldn't be all mushy after baking the pie. Will definitely make again!! Read More
(18)
Rating: 5 stars
06/09/2010
My Family really loved this pie. I used precooked chicken fajita meat instead of the breast and added some hot sauce for an extra kick. Overall this was a hearty satisfying easy meal! Read More
(17)
Rating: 5 stars
11/04/2010
WOW!! This was VERY good! I'd say this is up in my top 3 of dinners from AR!! It had been on my menu for almost a month and kept getting pushed into the next week so glad I FINALLY got to make it! I did make a few changes based on our personal preferences. I left out the black olives and the corn. Instead of Salsa I used 1/4C of Taco Sauce that needed to be used up. I also took the advice of Josh's Mommy and cooked my regular rice for 15minutes because I'm also to cheap to buy the instant rice! I threw in a handful of Monterey Jack Cheese that needed to be used up as well! I cooked the cubed chicken the night before and will do this next time as well but will shred it instead of cubing. This will definately be making it into the rotation of meals as we all enjoyed it! Thanks so much for such a simple recipe!:) Note the chicken does need to be cooked prior to adding it to the pie and you'll need a full 8oz bag of cheddar cheese Read More
(15)
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Rating: 5 stars
12/01/2010
Oh my gosh.....AMAZING! Will be making this over and over again! I did use precooked fajita chicken which made the prep easier. Read More
(13)
Rating: 5 stars
01/05/2011
Keeper!!!! I used ingredients I had on hand used extra this and that just the way I prefer to cook..This is great for using up leftovers you don't want to waste but no-one to eat them use this recipe to re-purpose them. Read More
(11)
Rating: 4 stars
11/22/2010
This was good but a little bland. We added chipotle Tabasco and sour cream afterward. Read More
(7)
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Rating: 3 stars
02/16/2011
I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three stars. Read More
(6)
Rating: 5 stars
10/22/2010
Yum yum yum!! So simple & so tasty! Change-I doubled the cumin cuz I love it. I'm not sure the prebaking of the bottom crust is really necessary tho as it came out a little well done(hard to cut thru). I'll definately be making this on a regular basis-we all loved it!! Thank you! Read More
(5)
Rating: 4 stars
08/19/2010
Very good...I shredded the chicken (which does need to be precooked) used cooked rice (because I wanted to use up extra rice I had in the fridge) and added a splash of hot sauce. This recipe is worth giving a try. Read More
(5)