Southwestern Chicken Pot Pie

Notes: For a vegetarian version, use 3/4 pound potatoes instead, and substitute 4 cups broccoli florets for the chicken.

Yield: Makes 1 pie, 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 28%
  • Protein: 25g
  • Fat: 12g
  • Saturated fat: 4.4g
  • Carbohydrate: 45g
  • Fiber: 4.3g
  • Sodium: 801mg
  • Cholesterol: 55mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. Stir together remaining broth and cornstarch.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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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