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Chicken and Black Bean Pie
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Alexis Guethler
Serves 4 From the kitchen of Alexis Guethler Ingredients | |
2 tbs. | minced garlic, jarred or fresh |
1 tbs | olive oil |
1 15.5oz can | black beans, rinsed and drained |
21 oz | diced tomato |
3 oz | tomatoes paste |
1tbs | ground cumin |
1 can | corn drained |
Juice of 1/2 | lime |
2 | cooked chicken breasts diced |
4oz | grated cheddar or Mexican blend shredded cheese |
one | Refrigerated pie crust (2 parts) |
Serve with a salad, chips and salsa, or Spanish rice.
Instructions
1. In a sauce pan brown garlic in olive oil. Add beans, tomatoes, tomatoes paste, cumin, corn, and lime juice. Bring to a boil, reduce heat, cover, and simmer for 30 minutes stirring occasionally. When finished stir in cooked chicken.
2. Preheat oven to 350 degrees.
3. Shape 1/2 crust in pie pan. Fill with chicken and bean mixture. Top with layer of cheese, then cover with other 1/2 of the crust. Pinch top and bottom of pie crust together; make several slits in the top with a knife. 4. Bake for 35 minutes or until crust is slightly brown around the edge.
This recipe freezes really well and makes a very full pie. I typically make a double batch which yields enough to make 3 pies. Two go in disposable pie tins in the freezer for us or for gift meals. When cooking from the freezer, you need to allot at least one hour unless the pie is fully defrosted – it will be ready when crust is dry and looks golden brown.
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