Southwestern Chicken Pot Pie Recipe

Name: Southwestern Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Stir together remaining broth and cornstarch.
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
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
Bake pie in a 350u00b0 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.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Southwestern Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwestern Chicken Pot Pie

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