Mexican Style Chicken Pie

    1 hour 15 min

    This pie is filled with a mixture of chicken, Cheddar cheese, black beans, rice, sweetcorn, olives, soured cream, salsa and seasonings. It's a wonderful change from the traditional chicken pie.

    37 people made this

    Serves: 8 

    • 2 sheets ready-made shortcrust pastry
    • 55g grated Cheddar cheese
    • 225g skinless, boneless chicken breast fillets, cut into bite size pieces
    • 50g uncooked express rice, such as Uncle Ben's
    • 1 (410g) tin black beans, drained
    • 165g sweetcorn
    • 35g sliced black olives, drained
    • 250ml soured cream
    • 185g salsa
    • 165g grated Cheddar cheese
    • 1 teaspoon garlic granules
    • 1 teaspoon ground cumin
    • salt and pepper to taste

    Prep:20min  ›  Cook:45min  ›  Extra time:10min resting  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. Line a pie dish with one sheet of shortcrust pastry. Bake in the preheated oven for 5 minutes. Sprinkle 55g Cheddar cheese into the pastry case and set aside.
    3. In a bowl, combine the chicken, rice, black beans, sweetcorn, black olives, soured cream, salsa, Cheddar cheese, garlic granules and cumin. Season to taste with salt and pepper and pour the mixture into the pastry case. Top the pie with the remaining pastry sheet, seal the edges of the pie and cut slits into the top layer of pastry.
    4. Bake for 25 minutes and check to see if the pastry is becoming too brown. If it is, wrap a strip of foil around the edge of the pie. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
    5. Allow the pie to sit for 10 minutes before serving.

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    Reviews in English (29)


    I thought this was an awesome meal. Not too hard to make and not very expensive either. I'm not a big pie crust fan, but this was definitely the exception. Only thing that wasn't noted, was to cook the chicken before you mix it with the other filling ingredients. I cooked mine in a skillet after seasoning the meat with chicken fajita seasoning. I also used regular long grain white rice, as I am too cheap to buy instant rice. I used about 1/2 cup dry to 1 cup of water and cooked for 15 minutes, then added to the filling. I figured this way, it wouldn't be all mushy after baking the pie. Will definitely make again!!  -  29 Jun 2010  (Review from Allrecipes US | Canada)


    My Family really loved this pie. I used precooked chicken fajita meat instead of the breast and added some hot sauce for an extra kick. Overall this was a hearty satisfying easy meal!  -  09 Jun 2010  (Review from Allrecipes US | Canada)


    WOW!! This was VERY good! I'd say this is up in my top 3 of dinners from AR!! It had been on my menu for almost a month and kept getting pushed into the next week, so glad I FINALLY got to make it! I did make a few changes based on our personal preferences. I left out the black olives and the corn. Instead of Salsa I used 1/4C of Taco Sauce that needed to be used up. I also took the advice of Josh's Mommy and cooked my regular rice for 15minutes because I'm also to cheap to buy the instant rice! I threw in a handful of Monterey Jack Cheese that needed to be used up as well! I cooked the cubed chicken the night before and will do this next time as well but will shred it instead of cubing. This will definately be making it into the rotation of meals as we all enjoyed it! Thanks so much for such a simple recipe! **Note the chicken does need to be cooked prior to adding it to the pie and you'll need a full 8oz bag of cheddar cheese**  -  02 Nov 2010  (Review from Allrecipes US | Canada)