The best thing about this Southwestern take on chicken pot pie is that the only tool you’ll need to make the entire recipe is a can opener. There’s no pre-cooking involved, and the Fiesta Chicken Casserole bakes in a single dish, saving you time on clean-up, too. This recipe is also a great way to use up leftover rotisserie chicken or cooked chicken. Simply stir together salsa, black beans, corn, cheese, and tender chunks of white meat chicken in a flavorful creamy sauce and top with refrigerated pie dough for the perfect golden, flaky crust. Suddenly, dinnertime feels like a celebration.
Step 1
Heat the oven to 400°F. While the oven is heating, stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13x9x2-inch baking dish.
Step 2
Unfold the pie crust on a lightly floured surface. Roll the pie crust into a 14x10-inch rectangle. Place the pie crust over the chicken mixture and trim off any excess. Press the crust to the rim to seal. Cut several slits in the crust.
Step 3
Bake for 40 minutes or until the crust is golden brown. Serve hot.