Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound
- Olive oil: 2 tablespoons
- Onion, chopped: 1 cup
- Red bell pepper, chopped: 1 cup
- Green bell pepper, chopped: 1 cup
- Corn kernels (fresh or frozen): 1 cup
- Black beans (rinsed and drained): 1 can (15 ounces)
- Chili powder: 1 tablespoon
- Cumin: 1 teaspoon
- Oregano: 1 teaspoon
- Chicken broth: 2 cups
- Crescent roll dough: 2 cans (8 ounces each)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat and sear the chicken breasts on both sides until golden brown. Remove the chicken from the skillet and set aside.
- Add the onion, red bell pepper, green bell pepper, corn, and black beans to the skillet and cook until softened, about 5-7 minutes.
- Stir in the chili powder, cumin, and oregano. Cook for another 1-2 minutes, until fragrant.
- Gradually whisk in the chicken broth. Return the chicken breasts to the skillet and bring to a simmer. Cook for 10-12 minutes, or until the chicken is cooked through.
- Pour the filling into a 9-inch pie plate. Unroll the crescent roll dough and place it over the filling. Crimp the edges to seal.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
- Calories: 400 (per serving)
- Protein: 25 grams
- Carbohydrates: 40 grams
- Fat: 15 grams
Dish Characteristics:
- Savory and flavorful
- Creamy filling with a crispy crust
- Loaded with Southwest spices
- Perfect for a casual lunch or dinner
User Comments:
- "This is the best chicken pie I've ever had! The Southwest flavors are amazing."
- "It's so easy to make and it's always a hit with my family."
- "The perfect comfort food on a cold night."
- "I love that it's a healthier alternative to traditional chicken pot pie."
- "The crust is flaky and the filling is rich and creamy. Yum!"
Special Precautions and Tips:
- Make sure the chicken is cooked through before serving.
- If you don't have crescent roll dough, you can use puff pastry instead.
- To make the pie ahead of time, prepare the filling and crust as directed. Let cool completely, then cover and refrigerate for up to 2 days. When ready to serve, preheat the oven to 375°F (190°C) and bake for 30-35 minutes, or until heated through.
