Southwest Chicken Pie

Southwest Chicken Pie

26 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Julie Norland
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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Directions

  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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Reviews (26)

Rate This Recipe
Josh's Mommy
18

Josh's Mommy

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!!

getcookin
17

getcookin

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!

Kerstin
13

Kerstin

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**

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 511 cal
  • 26%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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