SOUTHWESTERN CHICKEN PIE

SOUTHWESTERN CHICKEN PIE image

Yield 8 servings

Number Of Ingredients 17

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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (9 oz) pre-cooked southwestern-seasoned chicken breast strips, cut into bite-size pieces (thaw if frozen)
½ cup uncooked instant white rice
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 cup sour cream
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Colby-Monterrey Jack cheese blend (8 oz)
¼ lb. white American cheese
2-4 teaspoons pickled Jalapeno juice
4-8 pickled Jalapenos
¼ cup milk

Steps:

Heat oven to 400°F. Place crusts in oven for 8-10 minutes to slightly brown. Make cheese dip: melt American cheese in microwave, add pickled juice, jalapeños, and milk. Stir. Then 30 seconds on high in microwave. Stir. Set aside. In large bowl, mix all remaining ingredients. Separate into each of the crust-lined pans. Cover with tin foil and bake 40 minutes. Remove foil; bake 15-20 more minutes. Let stand 5 minutes before serving. Cover slices with cheese dip prior to serving. Store in refrigerator or freeze.