Southwestern Chicken Pot Pie

Prep Time
Cook Time
Ready In

Recipe: #38705

May 15, 2022

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

Original is 6 servings


  • Serving Size: 1 (196.4 g)
  • Calories 301.9
  • Total Fat - 13 g
  • Saturated Fat - 5 g
  • Cholesterol - 39.4 mg
  • Sodium - 401.3 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 7.7 g
  • Sugars - 4.1 g
  • Protein - 13.9 g
  • Calcium - 116.9 mg
  • Iron - 3.6 mg
  • Vitamin C - 35 mg
  • Thiamin - 0.4 mg

Step by Step Method

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.


No special items needed.

1 Reviews


We love chicken pot pie and we love southwestern flavor, so this was a win-win for us. I accidentally opened up a can of creamed corn and so I had to add it and because of this added a bit less water to compensate for the extra liquid. Eating forkfuls of the delicious savory filling mingled with home-made crust, it just couldn’t get any more homey on this cold autumn day. Thank you, Teresa, for sharing!


review by:
(10 Nov 2023)

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