Impossible South Western Chicken Pie
Delight your taste buds with this Impossible South Western Chicken Pie, a hearty, flavor-packed dish bursting with zesty southwestern flair! Featuring layers of tender shredded chicken, sweet corn, black beans, green bell pepper, and zippy onions, all topped with gooey cheddar cheese and a perfectly golden, spiced "impossible" batter, this recipe is both satisfying and easy to prepare. A hint of cumin and chili powder adds just the right kick, while a garnish of fresh cilantro elevates the dish with a burst of freshness. With minimal prep time, this savory pie bakes to perfection in under an hour, making it an ideal choice for weeknight dinners or casual gatherings. Serve it warm and prepare to savor the bold, comforting flavors of the Southwest in every bite!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Frozen corn kernels
- 1 cup Canned black beans, rinsed and drained
- 1 medium Chopped green bell pepper
- 1 medium Diced onion
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro
- 0.75 cup All-purpose flour
- 1.5 cups Milk
- 3 units Large eggs
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish with cooking spray.
Spread the cooked shredded chicken evenly over the bottom of the pie dish.
Distribute the corn, black beans, green bell pepper, and diced onion evenly over the chicken layer.
Sprinkle 1 cup of the shredded cheddar cheese on top of the vegetables, reserving the remaining 1/2 cup for later.
In a mixing bowl, whisk together the flour, milk, eggs, baking powder, cumin, chili powder, salt, and black pepper until smooth. This will form your ‘impossible’ batter.
Pour the batter evenly over the filling in the pie dish, ensuring it covers the ingredients completely.
Bake the pie in the middle rack of the oven for 35 minutes, or until the top is set and starting to turn golden.
Remove the pie from the oven and sprinkle the reserved 1/2 cup of shredded cheddar cheese on top.
Return the pie to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the pie rest for 10 minutes to set before slicing.
Garnish with chopped fresh cilantro and serve warm. Enjoy the savory southwestern flavors in every bite!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 323 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
