Southwestern Chicken Pot Pie
Created by TeresaS on May 15, 2022
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Recipe #38705
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, deseeded and chopped
- 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 1/2 tablespoons flour
- 15 ounces corn, drained (1 can)
- 15 ounces black beans, drained and rinsed (1 can)
- 1 pound pulled rotisserie chicken (2 cups)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 3/4 cup sour cream
- 3/4 cup water
- 2 premade 9-inch pie crusts, divided
- 1 tablespoon melted butter
- 1/2 cup chopped cilantro (optional)
- Sour cream (optional)
How to Make
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Step 1: Preheat oven to 425°F.
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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.
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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.
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Step 4: Allow pie to cool before serving with cilantro and sour cream, if desired. Enjoy, refrigerating any leftovers.
Nutritional Facts
- 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