Southwestern Chicken Pie
"Brushing egg on the top of the pie before baking gives the crust of this main-course pie a shiny, golden-brown finish. Servings # 6..."
INGREDIENTS
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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
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1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-size pieces
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1/2 cup uncooked instant white rice
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1 can (15 oz) Progresso® black beans, drained, rinsed
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1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
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1 can (2 1/4 oz) sliced ripe olives, drained
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 cup sour cream
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1 cup Old El Paso® Thick 'n Chunky salsa
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2 cups shredded colby-Monterey Jack cheese blend (8 oz)
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1 egg, beaten
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1 to 2 teaspoons chopped fresh parsley
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