Southwestern Chicken Pie
Dive into the bold and zesty flavors of a Southwestern Chicken Pie, a hearty comfort food dish that combines spice, texture, and wholesome ingredients in every bite. This recipe features tender shredded chicken, sautéed bell peppers, black beans, corn, and diced tomatoes with green chilies, all seasoned with smoky cumin and chili powder for a vibrant Southwestern flair. Encased in a golden, flaky pie crust and topped with melted cheddar cheese, this easy-to-make meal is perfect for a family dinner or a crowd-pleasing dish at your next gathering. With just 20 minutes of prep time and a tempting blend of fresh and pantry ingredients, this savory pie offers a delicious way to spice up your mealtime routine while celebrating the essence of Southwest-inspired cuisine.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 cup Frozen corn kernels
- 1 cup Black beans, rinsed and drained
- 1 cup Canned diced tomatoes with green chilies, drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 2 sheets Refrigerated pie crust
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then cook in the skillet for about 6-7 minutes per side, or until fully cooked. Remove from the skillet and let rest before shredding into bite-sized pieces.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced red and green bell peppers, cooking until they are tender, about 4 minutes.
Add the corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to combine, then simmer for 2-3 minutes.
Remove from heat. Stir in the shredded chicken and 1 cup of shredded cheddar cheese until evenly distributed.
Roll out one sheet of pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the chicken and vegetable mixture into the prepared pie crust, spreading it out evenly.
Sprinkle the remaining 0.5 cups of cheddar cheese on top of the filling.
Cover with the second sheet of pie crust. Trim and crimp the edges to seal. Cut a few small slits in the center to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Allow the pie to cool for 5-10 minutes before slicing. Serve warm and enjoy this flavorful Southwestern Chicken Pie.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 5371 mg | 234% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 40.7 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1543 mg | 119% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3412 mg | 73% | |
*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.
