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Southwestern Chicken Pot Pie That Easily Converts to Vegetarian!

This recipe is from Sunset magazine–March 1997. I use much fresher ingredients these days–from my garden, but this is still pretty healthy.  And if you’re a vegetarian, just use 3/4 pound potatoes instead and substitute 4 cups broccoli florets for the chicken. And the best news–only 384 calories per serving!

Prep and cook time: About 1 hour and 40 minutes, including 1 hour baking.

Makes: 1 pie, 6 servings

Preheat oven to 350.

1. In a 10-12 inch nonstick frying pan over high heat, combine 1/2 cup broth, chicken and potatoes. Cover and cook, stirring occasionally, until chicken is no longer pink and potatoes are just barely tender, about 5-7 minutes.

2. Stir together remaining broth and cornstarch.

3. When the chicken is done, stir in cornstarch mixture and bring to a boil. Remove from heat. Stir in tomatoes with juice, black beans, corn, chilies, and cilantro. Pour into a 10-inch pie dish, 9-inch square pan or 1 1/2 quart baking dish.

4. Unfold 1 pastry round according to package directions. on a lightly floured board roll into a 12-inch round, or 1 inch larger for the other shapes. Place over filling, fold edges under and flush with pan rim and use fork to press against rim. Make a couple decorative slits in the crust.

5. Bake pie in a 350 degree oven until filling is hot in the center, about 1 hour. Lay foil over crust if it begins to over brown. Let pie cool about 10 minutes, then spoon from dish.

It’s a little runny, but so so good!

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