- 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
- 9 oz cooked chicken
- 1/2 cup uncooked instant white rice
- 1 can black beans, drained, rinsed
- 1 can Green Giant Mexicorn whole kernel corn with red and green peppers, drained
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp pepper
- 1 cup sour cream
- 1 cup old El Paso Thick 'n Chunky salsa
- 2 cups shredded colby-monterey Jack Cheese blend (80z)
- 1 egg, beaten
- Chopped parsley, if desired
- Heat oven to 400'F. Make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
- Shred Chicken, place in bowl. Stir in remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.
- Bake 38-48 minutes or until golden brown, covering crust edge with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool 5 minutes before serving. Sprinkle with parsley. Store in refrigerator.
I usually put my chicken in a crock pot in the morning and cook it with 1/2 cup of salsa, then it is great to shred.
