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Name: Southwest Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 3 skinless chicken breasts cooked and shredded; 15 ounces Kidney beans drained; 15 ounces Corn drained; 8 ounces Sour cream; 10.5 ounces Cream of Chicken Soup; 16 ounces Salsa; 2 9" Pie crust

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INGREDIENTS

3 skinless chicken breasts ; cooked and shredded
15 ounces Kidney beans ; drained
15 ounces Corn ; drained
8 ounces Sour cream
10.5 ounces Cream of Chicken Soup
16 ounces Salsa
2 9" Pie crust

Servings

INSTRUCTIONS

1. Season chicken breasts with salt and pepper and bake in a covered dish at 350 degrees 30 or until juices run clear.

2. To shred, either shred with a fork or, place whole chicken breasts (warm or cold) in a stand mixer with the paddle attachment. Starting on low, let the mixer break up the chicken, may take 4 four minutes, or until desired consistency.

3. In a bowl, mix shredded chicken, beans, corn, sour cream, cream of chicken soup, and salsa. Stir. Other frozen veggies work great as well.

4. Lay pie crusts over the pie, overlapping if necessary. Fold the crust under itself around the edges to keep the filling from spilling over the edge.

5. Bake 40 minutes covered, to heat ingredients thoroughly, then 20-30 minutes uncovered to brown the pie crust.

NOTES

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 8 Servings

Calories: 535
Calories from Fat: 203 (38%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 3.4g
Cholesterol 68.7mg		21 %
Sodium 922.5mg		32 %
Potassium 828.6mg		22 %
Total Carbohydrate 54.5g		16 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 47.9g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 535

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