Categories: Chicken

Ingredients

• 1 Tbs. Olive Oil
• 1/2 c. onion, diced
• 1 green bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 2 Tbs. chili powder
• 1 tsp. ground cumin
• 4 Chicken Breast Halves, cooked, cubed
• 1 c. corn kernels, fresh or frozen
• 1 14-oz. Can diced tomatoes
• 1.5 c. chicken broth
• 1/4 c. fresh cilantro, chopped
• 1 9-in. Refrigerated pie crust
• 1/2 c. shredded cheddar cheese

Directions

1. Preheat the oven to 375 degrees F.

2. Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic and coak for 3 to 5 mins, until the vegetables are soft. Add the chili powder and cumin and cook for 1 min., until the spices are fragrant. Add the chicken, corn, tomatoes, and chicken broth and bring to a simmer. Simmer for 5 mins. Remove from the heat and stir in the cilantro. Season to taste with salt and pepper.

3. Transfer the chicken mixture to a 9-in. pie plate. Unroll the pie crust and place over the chicken mixture. Using a fork or knife, make several holes or slits in the surface of the crust to allow steam to escape during baking. Top the crust with the cheddar cheese.

4. Bake for 15 to 20 mins, until the crust is golden brown and the cheese is bubbly. Let cook slightly before serving.

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