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My review
Southwest Chicken Pie
Julie Norland
"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
1 h 10 m servings 511 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 511 calories; 33.5 g fat; 33.2 g carbohydrates; 20 g protein; 63 mg cholesterol; 717 mg sodium. Full nutrition
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Reviews
Read all reviews 2836 Ratings
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Most helpful positive review
6/29/2010
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 t...
Most helpful critical review
2/14/2011
I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three stars.
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6/29/2010
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 t...
6/9/2010
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!
11/2/2010
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 ...
11/30/2010
Oh my gosh.....AMAZING! Will be making this over and over again! I did use precooked fajita chicken which made the prep easier.
1/3/2011
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 r...
11/14/2010
This was good but a little bland. We added chipotle Tabasco and sour cream afterward.
2/14/2011
I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three 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...