"This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish." — jnhrc
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unbaked pie crusts
1/4 (8 ounce) package
shredded Cheddar cheese
cubed cooked chicken breast meat
uncooked instant rice
1 (15 ounce) can
black beans, drained
1 (2.25 ounce) can
sliced black olives, drained
3/4 (8 ounce) package
shredded Cheddar cheese
salt and pepper to taste
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!
I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three stars.
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!!
Oh my gosh.....AMAZING! Will be making this over and over again! I did use precooked fajita chicken which made the prep easier.
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**
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 recipe to re-purpose them.
This was good but a little bland. We added chipotle Tabasco and sour cream afterward.
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 cut thru). I'll definately be making this on a regular basis-we all loved it!! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chicken Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 511
** Calories from Fat: 302
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.