Southwest Chicken Pie

Southwest Chicken Pie

Julie Norland 1

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


1 h 10 m servings 511 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Allow the pie to sit for 10 minutes before serving.
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Your rating



  1. 32 Ratings


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...

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!

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 ...

Oh my gosh.....AMAZING! Will be making this over and over again! I did use precooked fajita chicken which made the prep easier.

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...

This was good but a little bland. We added chipotle Tabasco and sour cream afterward.

I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three stars.

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...

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 i...