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Individual Southwestern Chicken Pies

servings: 6-8
Individual Southwestern Chicken Pies

prep time


total time





Individual Southwestern Chicken Pies

servings: 6-8


  • 1/2 cup butter 
  • 1/2 cup onion, chopped
  • 1/2 cup poblano peppers, roasted and chopped
  • 1/2 cup chopped red pepper
  • 1/2 cup corn kernels, roasted
  • 1/2 cup black beans
  • 1/4 cup cilantro, chopped
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup Hood® Sour Cream
  • 1 1/2 cups shredded cheddar or Monterey jack cheese
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 4 cups chicken, cooked and shredded
  • 1 pie crust (store-bought)
  • 1 egg



Preheat oven to 350 degrees.

In a large Dutch oven, sauté onions in butter until translucent. Add peppers, corn, black beans and cilantro. Finally add flour and stir to coat. 

Turn heat to low and add chicken broth, sour cream and cheese. Cook until cheese is melted. 

Add the shredded chicken, salt and pepper, and stir to thoroughly combine.

Remove from heat and spoon into individual ramekins. Top each ramekin with a piece of the pie crust. Lightly beat the egg and brush over crust. Sprinkle a little salt over top and bake until golden, about 15 minutes. 


This recipe was written by Melanie Feehan of Melanie in the Middle.


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