Southwestern Chicken Pies

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

  • Step 1:

    Preheat oven to 350º.

  • Step 2:

    In a skillet, add a small amount of olive oil, garlic, onion, jalapeno, and spices. Brown, then set aside.

  • 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.

  • Step 4:

    Spray jelly roll pan or ovenware with non-stick spray.

  • 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.

  • Step 6:

    Fold the square in half and crimp the dough tightly together around the edges so the filling will not run out.

  • 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.

  • 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.