We love chicken pot pie so I had to try this Mexican version. I did change it up. I decided to do it the traditional way with one crust on the bottom and one on the top. I baked it in a round quiche dish. I had extra "inside" so I am saving it to make one of our favorites - Chicken Pockets . I thought about baking the extra in a dish with cheese on top - for a dip. I thought about heating it and serving it in a warm tortilla.
Mexican Chicken Pot Pie
2 refrigerated pie crusts
1 16 oz jar of favorite salsa
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese, shredded
1 (16 oz) pkg of frozen corn (I used the frozen roasted corn from Trader Joe's)
1 (15 oz) can black beans, rinsed and drained
2 cups diced chicken or 2 cans chunk white chicken, drained
Let pie crusts sit at room temperature to soften. Mix the salsa, soup, sour cream cheese, corn, beans and chicken.
Option 1 - Spray a round quiche pan with cooking spray and bake the bottom crust according to pkg directions. Pour 3/4 of the mixture into the baked pie crust. Top with 2nd crust and bake at 400 for 30 - 40 minutes or until crust is golden brown. Save the extra inside to make Chicken Pockets or top with cheese and bake as a dip or heat and serve in a warm tortilla.
Option 2 - Pour into a lightly greased 9 x 13 pan. Unfold the pie crusts on a lightly floured surface side by side so they overlay by about three inches in the cneter. Press the seam to seal and roll the pie crust to form a 10 x14 inch rectangle. Place the rectangle over the mixture in the pan. Seal edges or trim off extra dough. Cut a few slits in crust. Bake for 30 - 40 minutes or until golden brown.