Ingredients for Tex Mex Chicken Pot Pie
- Chicken Breasts
- Frozen Corn
- Black Beans
- Cheddar Cheese
- Monterey Jack Pepper Cheese
- 1 cup your favorite salsa (mild, medium, or hot)
- 1 (14.1 ounce) package refrigerated pie crusts
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How to Make Tex Mex Chicken Pot Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shredded chicken, salsa, cheese, mixed vegetables, green chilies (if using), onion, cilantro, eggs, chicken broth, chili powder, cumin, salt, and pepper. Mix well to combine.
- Roll out one pie crust and gently place it in a deep-dish pie plate. Trim and crimp the edges.
- Pour the chicken mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges loosely with foil.
- Let cool for 10-15 minutes before serving. Garnish with sour cream and guacamole, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
5g
Fat
44g
Carbs
17g
