Notes: For a vegetarian version, use 3/4 pound potatoes instead, and substitute 4 cups broccoli florets for the chicken.
1 cup chicken broth
4 boneless, skinless chicken breast halves, cut into about 3/4-inch chunks
1/2 pound thin-skinned potatoes, diced
3 tablespoons cornstarch
1 can (14 1/2 oz.) stewed Mexican-style tomatoes
1 can (15 oz.) black beans, rinsed and drained
1 can (8 3/4 oz.) corn kernels, drained
1 can (4 oz.) diced green chilies
1/2 cup chopped fresh cilantro
1 unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature
How to Make It
In a 10- to 12-inch nonstick frying pan over high heat, combine 1/2 cup broth, chicken, and potatoes. Cover and cook, stirring occasionally, until chicken is no longer pink when cut in thickest portion and potatoes are just barely tender when pierced, about 5 minutes.
Stir together remaining broth and cornstarch.
When chicken is done, stir in cornstarch mixture and bring to a boil. Remove from heat. Stir in tomatoes with juice, black beans, corn, chilies, and cilantro. Pour into a 10-inch pie dish, 9-inch square pan, or 1 1/2-quart baking dish.
Unfold 1 pastry round according to package directions. On a lightly floured board, roll into a 12-inch round for pie dish, or 1 inch larger than dish of another shape. Place over filling; fold edges under and flush with pan rim, and flute firmly against rim. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.
Bake pie in a 350° oven until filling is hot in center, about 1 hour. Lay foil over crust if it begins to overbrown. Let pie cool about 10 minutes, then spoon from dish.
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