Ingredients
- Olive oil
- 1 teaspoon minced garlic
- 1 large onion, grated or finely chopped
- 1 jalapeno pepper, finely chopped (use seeds and ribs)
- 1/4 teaspoon of salt
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 can (15 oz.) black beans, drained
- 1 can (15 oz.) can of whole kernel corn, drained
- 1 can (4 oz.) green chilies, drained
- 1 can (12.5 oz.) chunk chicken breast, drained
- 1 can (10.5 oz.) cream of chicken soup
- 1 block (8 oz.) cream cheese and Greek yogurt, softened (can sub with plain cream cheese)
- 3 or 4 eight-count crescent rolls cans
Directions
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Step 1:
Preheat oven to 350º.
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Step 2:
In a skillet, add a small amount of olive oil, garlic, onion, jalapeno, and spices. Brown, then set aside.
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Step 3:
Combine beans, corn, chilies, chicken, soup and cream cheese & yogurt in a large bowl. Add the browned onion and peppers and mix well.
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Step 4:
Spray jelly roll pan or ovenware with non-stick spray.
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Step 5:
Open cans of crescent rolls and separate the rolls in pairs. Working the dough, pinch seams of pairs together to form dough squares. Place a scoop of the chicken filling into the center of the dough square.
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Step 6:
Fold the square in half and crimp the dough tightly together around the edges so the filling will not run out.
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Step 7:
Place pies in pan/ovenware, and bake approximately 25 minutes or until golden brown. Four cans of crescent rolls will yield 16 servings. Serve with salsa, sour cream and jalapenos.
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Step 8:
ALTERNATE DIRECTIONS: You can also use the chicken mixture as a traditional chicken pot pie. Spray a casserole dish with non-stick spray and pour in the filling. Top with the unseparated crescent rolls and bake at 350º until filling is bubbly and topping is brown.