Fiesta Chicken Pie (makes 2 pies)
2 pkgs refrigerated pie crust
1 jar (16oz) salsa
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1 pkg (24oz) frozen corn
2 cans (9.75oz each) chunk chicken, drained
1 can (15oz) black beans, drained and rinsed
Preheat oven to 400 degrees. Bring pie crust to room temperature.
Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl.
Line 2 pie pans with one crust each. Divide filling amoung the pans and cover with remaining crust. Cut slits in the top to release steam. Line edges of pan with foil to prevent the crust from getting over done on the edges.
Bake 30 minutes, then remove foil and bake for a remaining 15 minutes or until crust is golden.