Thursday, December 20, 2012

Mexican Chicken Chili Pie

Serves 6


  • 1 unbaked pie crust, cool room temperature
  • 1 cup chicken, cubed
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 14.5 ounce can pinto beans, drained
  • 14.5 ounce can diced tomatoes (drain liquid and reserve)
  • 2/3 cup frozen corn
  • 4 slices American cheese
  • 11/2 Tablespoons oil
  • 11/2 Tablespoons flour
  • 1 Tablespoon Cilantro
  • ½ Tablespoon parsley
  • ¼ teaspoon chicken bouillon
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • Pinch of salt
  • Pinch of cayenne pepper


In a medium size bowl, whisk tomato juice (liquid) with flour and set aside. At room temperature, roll out pie crust onto a 9” pan (This was a store bought crust; I used a removable bottom cake pan.) Distribute three slices of cheese on the bottom of the pie crust, and set aside. 

Preheat oven to 400 degrees while preparing the filling. Over medium-high, preheat a large skillet with oil; add chicken, onions and garlic while stirring frequently until the chicken begins to turn white. Add all the seasonings and herbs and continue to stir until combined. Add remaining ingredients and stir until thoroughly incorporated. Remove from heat and spoon into pie crust, over the cheese. 

Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and continue to bake for 35-45minutes (ovens vary) or until light golden brown. Near the last ten minutes of baking I formed a lattice topper with the remaining cheese; I cut it into thin strips. 

Serve this pie with lettuce and a ¼ wedge of lime; avocado and, or sour cream would also work as a side or garnish.

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