Best 10 Southwest Chicken Pie Recipes

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In the realm of culinary delights, the "southwest chicken pie" stands as a beacon of flavor and comfort. Embracing the vibrant spirit of the Southwest, this dish harmonizes succulent chicken, a medley of roasted peppers, the warmth of spices, and a creamy sauce, all encased in a flaky, golden crust. Whether you crave a hearty weeknight meal or a centerpiece for a special gathering, the "southwest chicken pie" beckons you on a culinary journey that promises to tantalize your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN CHICKEN POT PIE



Southwestern Chicken Pot Pie image

Mmmmmmmmm, really delish and a comfort food for dh and I. Easy to prepare, not much time involved. My dh showed me this in our state daily newspaper and said he'd like for me to try it. I did and fix it alot now. I serve it with warm flour tortilla's w/butter and sometimes warmed nacho chips and salsa. It's very filling and if we don't want it the next day, I have frozen it with success. Also, I have used a can of green chilis instead of the adobo seasoning and think you could spice it as hot as you want with jalepenos. We just don't do hot or really spicy. Also, the last time I only had cheddar cheese and it turned out fine, but it is better with the monterey jack/cheddar blend. Thanks for trying one of our favorite dinners!

Provided by peppermintkitty

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) package corn muffin mix (I made my own)

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
  • Add beans, corn, tomato sauce and seasonings to skillet.
  • Bring to a boil over med heat.
  • Remove from heat and stir in 1 cup shredded cheese.
  • Pour into a 2 1/2qt casserole.
  • Top with remaining cheese.
  • Prepare corn muffin mix batter as directed on package.
  • Spoon dollops of the batter over chicken mixture.
  • Bake 25-30minutes or until corn bread is golden brown.
  • You may serve with warm flour tortillas w/butter and a salad if desired.

SUNNY'S SOUTHWESTERN CHICKEN POT PIE



Sunny's Southwestern Chicken Pot Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt
1 pound chicken thighs and legs
8 sprigs fresh thyme
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
6 cloves garlic, 4 smashed the other 2 thinly sliced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema
1 egg

Steps:

  • Preheat the oven to 375 degrees F.
  • For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
  • For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
  • Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
  • Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
  • Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
  • Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

SOUTHWEST CHICKEN PIE



Southwest Chicken Pie image

This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

Provided by Julie Norland

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 13

2 unbaked pie crusts
¼ (8 ounce) package shredded Cheddar cheese
½ pound cubed cooked chicken breast meat
½ cup uncooked instant rice
1 (15 ounce) can black beans, drained
1 cup cooked corn
1 (2.25 ounce) can sliced black olives, drained
1 cup sour cream
¾ cup prepared salsa
¾ (8 ounce) package shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
  • In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
  • Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
  • Allow the pie to sit for 10 minutes before serving.

Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g

SOUTHWESTERN POT PIE



Southwestern Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
  • Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
  • Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (7 servings each).

Number Of Ingredients 17

3 pounds ground beef
1 cup chopped onion
2 cans (10 ounces each) enchilada sauce
2 tablespoons all-purpose flour
2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
2-1/2 cups water
2 cups whole milk
1/3 cup butter, cubed
1 teaspoon salt
4 cups mashed potato flakes
2 cans (4 ounces each) chopped green chiles, undrained
2 cups shredded Mexican cheese blend, divided
2 cans (11 ounces each) Mexicorn, drained
2/3 cup chopped green onions
Paprika

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts : Calories 399 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 973mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

IMPOSSIBLE SOUTH WESTERN CHICKEN PIE



Impossible South Western Chicken Pie image

Make and share this Impossible South Western Chicken Pie recipe from Food.com.

Provided by L DJ3309

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups cut-up cooked chicken
1 cup frozen corn, medley mix
1 envelope taco seasoning mix
1 (4 ounce) can chopped green chilies (drained)
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
1 1/4 cups milk
3/4 cup biscuit mix
3 eggs

Steps:

  • Heat oven to 400°.
  • Grease 10-inch pie plate.
  • Mix chicken, corn and seasoning mix; spread in plate.
  • Sprinkle with chilies and cheese.
  • Beat remaining ingredients until smooth.
  • Pour over chicken and cheese.
  • Bake until knife inserted in center comes out clean, about 30 minutes.
  • Cool 5 minutes.
  • Cut into wedges.

SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST



Southwestern Chicken Pie With Cheddar-Spoon-Bread Crust image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 23

2 tablespoons olive oil
2 1/2 pounds boneless skinless chicken thighs, cut in 1-inch cubes
2 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 medium onions, peeled and diced
3 cups carrots, cut into 1/4-inch dice
3 ribs celery, diced
2 jalapeno peppers, seeded and minced
3 cups chicken broth, homemade or low-sodium canned
8 cups shiitake mushrooms in 1-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups yellow cornmeal
3 tablespoons unsalted butter
3 eggs, separated
1 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon freshly ground pepper
1/2 cup grated Cheddar cheese
2 large scallions, thinly sliced

Steps:

  • For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
  • Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
  • Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE



Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.
  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

IMPOSSIBLY EASY SOUTHWESTERN PIE



Impossibly Easy Southwestern Pie image

No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 1/2 cups whole kernel corn
8 medium green onions, chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick™ mix
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup milk
2 eggs
Additional Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
  • Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 540 mg

SANTA FE CHICKEN PIZZA PIE



Santa Fe Chicken Pizza Pie image

Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 tube (13.8 ounces) refrigerated pizza crust
1 bottle (16 ounces) taco sauce
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
1/2 cup chopped green pepper
1/2 cup chopped red onion
1 can (4 ounces) chopped green chilies, drained
1 package (6 ounces) ready-to-use southwestern chicken strips, chopped
1-1/2 cups shredded Mexican cheese blend

Steps:

  • Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 8-9 minutes. , Spread with taco sauce; top with beans, tomato, green pepper, onion, chilies and chicken. Sprinkle with cheese. Bake until crust is golden brown, 15-18 minutes.

Nutrition Facts : Calories 434 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 1218mg sodium, Carbohydrate 52g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein.

Tips:

  • Use a variety of vegetables. This will add flavor, color, and texture to your pie. Some good options include carrots, celery, onions, peas, and corn.
  • Cook the chicken thoroughly. This is important to prevent foodborne illness. You can cook the chicken in a skillet over medium heat, in a slow cooker on low for 6-8 hours, or in an Instant Pot on high pressure for 10 minutes.
  • Make sure the filling is thick enough. You don't want it to be too runny, or it will make the pie difficult to eat. If the filling is too thin, add a cornstarch slurry (equal parts cornstarch and water) and cook until thickened.
  • Use a flaky pie crust. This will give your pie a delicious, crispy crust. You can use a store-bought pie crust or make your own from scratch.
  • Bake the pie until the crust is golden brown. This usually takes about 30-35 minutes. You can check the pie by inserting a toothpick into the center. If it comes out clean, the pie is done.

Conclusion:

Southwest Chicken Pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its flavorful filling and flaky crust, this pie is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give Southwest Chicken Pie a try. You won't be disappointed!

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