Mexican Style Chicken Pie

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    Mexican Style Chicken Pie

    Mexican Style Chicken Pie


    34 people made this

    About this recipe: 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.

    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 (35)


    - Rated on  -  16 Sep 2013


    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)

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