Southwest Chicken Pie Recipe - Allrecipes.com
Southwest Chicken Pie Recipe
  • READY IN ABOUT hrs

Southwest Chicken Pie

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
Jun 30, 2010

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!!

 
Most Helpful Critical Review
Feb 16, 2011

I really enjoyed this but my husband (who will eat almost anything) really disliked it. So I went for three stars.

 
Jun 09, 2010

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!

 
Nov 04, 2010

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**

 
Dec 01, 2010

Oh my gosh.....AMAZING! Will be making this over and over again! I did use precooked fajita chicken which made the prep easier.

 
Jan 05, 2011

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.

 
Nov 22, 2010

This was good but a little bland. We added chipotle Tabasco and sour cream afterward.

 
Oct 22, 2010

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!

 

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Nutrition

  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 717 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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