Southwestern Chicken Pot Pie

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"This is out of a local grocery store magazine...bold spices and chopped jalapeno liven up this comfort food staple..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (271 g)
  • Calories 659.9
  • Total Fat - 14.6 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 39.4 mg
  • Sodium - 339.9 mg
  • Total Carbohydrate - 109.6 g
  • Dietary Fiber - 20.8 g
  • Sugars - 3.9 g
  • Protein - 26.6 g
  • Calcium - 165.7 mg
  • Iron - 6 mg
  • Vitamin C - 34.4 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 425°F.

Step 2

In large frying pan over medium heat, add oil, onion, bell pepper, jalapeno, salt and pepper. Saute 5 minutes. Add garlic and cook 1 minute. Sprinkle flour over top and stir to coat; then stir in corn, black beans, chicken, cumin, chili powder, oregano, sour cream and water. Cook 3 minutes until mixture thickens.

Step 3

Press 1 pie crust into pie pan, add filling mixture, then top with second pie crust. Press pie crust edges together to form a seal. Make 1/2 inch slice in center of the crust for venting. Brush with butter and bake 30 minutes.

Step 4

Allow pie to cool before serving with cilantro and sour cream, if desired. Enjoy, refrigerating any leftovers.

Tips & Variations


No special items needed.

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