Southwest Chicken Pie

I found this shredded chicken recipe last week and it was delicious!  I made a double batch, using the salsa chicken I made in the crockpot that same day,and ended up freezing half. I also made a few modifications and substituted/added ingredients I had on hand and needed to use up. Tonight I pulled out the pie crust I made recently from this piecrust recipe and decided to thaw out the chicken I saved to make a casserole pie!

Ingredients (prepwork in parentheses) 

  • 1 lbs Yuca Root or Potatoes (peeled, chopped and par-boiled)
  • 1 lb chicken breasts (cooked and shredded) OR 3 cups Salsa Chicken (do not add tomato, pepper, onionor cilantro below, if using salsa chicken)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/4 cup water or broth
  • 1 cup yogurt (strained thick)
  • 1/2 cup onion  (chopped) optional – do not add if using salsa chicken
  • 1/2 cup  bell pepper (chopped) optional – do not add if using salsa chicken
  • 1/2 cup tomato (chopped) optional – do not add if using salsa chicken
  • 1/2 lb cooked (or can) beans 
  • 1/2 can sweet whole corn 
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh cilantro or 1 teaspoon dry (chopped) optional –do not add if using salsa chicken
  • 2 cup cheese, divided (shredded)
  • 1 pie crust (rolled out to fit casserole dish)

Directions 

  1. After doing all the prep work above, see parentheses next to each ingredient, put all items, except 1 cup cheese and pie crust, in stand mixer. Stir on lowest setting until ingredients are all incorporated making the filling for the casserole. Add a little water if it doesn’t resemble thick batter. Should be thick but sorta pourable.
  2. Put crust into lightly greased casserole dish, pierce with fork, press out air bubbles.
  3. Pour filling into prepared casserole pan with pie crust. Sprinkle remaining cheese over top. 
  4. Bake in preheated oven (350 degrees) for 1 hour, broil for last 10 minutes until cheese is melted and slightly golden. 
  5. Let cool for 10 minutes, cut and serve.

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