Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400°F. for 40 minutes or until the crust is golden brown.
This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
This recipe has been added to the following public cookbooks:
Marcia's Cookbook Ya'll
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | bearftlaudrdale
10/31/09 07:37 PM | THE BEST TASTING POT PIE I EVER HADTHIS WAS THE BEST POT PIE I EVER HAD. GAVE IT TO MY FRIENDS AND THEY LOVED IT..ITS AN EASY RECIPE TO MODIFY TOO...COULD ADD SOME ONIONS, GREEN PEPPERS, MUSHROOMS, ETC. INTEND TO MAKE IT MANY TIMES |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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