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Southwestern Chicken Pie

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Filling

  2. 15 oz 426g Shredded cooked chicken breast

  3. 2 cups 320g / 11oz Black beans - canned

  4. 1 1/2 teaspoons 7 1/2ml Frozen corn kernels

  5. 1/4 teaspoon 1 1/3ml Chili powder

  6. 14 1/2 oz 411g Garlic powder

  7. 1/8 teaspoon 0.6ml Diced tomatoes - undrained

  8. 1 1/2 cups 355ml Cayenne pepper topping

  9. 1/2 cup 31g / 1.1oz White or yellow corn meal

  10. 1 tablespoon 15ml All-purpose flour

  11. 1/4 teaspoon 1 1/3ml Baking powder

  12. 1/2 Salt

  13. 3/4 cup 148g / 5 1/5oz Cu egg substitute

  14. 2 tablespoons 30ml Skim milk

  15. 4 oz 113g Vegetable oil

  16. 1 cup 146g / 5.1oz Diced green chilies - drained

  17. 50% reduced-fat cheddar cheese - shredded

  18. Fat-free sour cream - optional

  19. Shredded lettuce - optional

  20. Salsa - optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 424F. coat shallow 3-quart baking dish with no-stick cooing spray. Combine filling ingredients in large mixing bowl; stir gently. Pour into baking dish. Combine corn meal, flour, baking powder and salt in medium mixing bowl. Add eggs, milk and oil; stir to blend.

  2. Stir in chilies and cheese. Drop batter by spoonfuls around edges of filling in baking dish. Bake 30 to 35 minutes or until golden brown. Serve topped with sour cream, lettuce and salsa, if desired.

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