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.

    34 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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