Rating: 4.5 stars
37 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

511 calories; protein 20g; carbohydrates 33.2g; fat 33.5g; cholesterol 63.3mg; sodium 717.1mg. Full Nutrition
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