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Southwestern Chicken Potpie

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Servings: Serves 6

Cook Time: 50 minutes

Prep Time: 20 minutes

Ingredients

 
1 ( 15 oz.) pkg 2 rolled pie crust
1 lb boneless chicken breast
1 medium onion
1 each ( 28 oz.) can My Essentials peeled Whole canned tomatoes
1 each (15.25 oz.) can My Essentials Crisp 'n Sweet corn, drained
1 each (15 oz.) can white kidney beans or cannellini beans, rinsed and drained
1 each ( 16 oz.) can refried beans
1 each (4.25 oz.) can chopped green chilies
1/2 tablespoon chili powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon Chives, dried
1 teaspoon dried parsley
1 teaspoon dried dill
1 1/4 teaspoons onion powder
3/4 teaspoon garlic powder
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. Remove pie crusts from fridge to warm slightly.
2. Cut chicken into 1-inch cubes and place on a nonstick baking pan. Bake untilcooked through and no longer pink in the middle, about 8 to 10 minutes.
3. Finely chop onion. Add to a large pot, then add tomatoes and their juices, corn, beans, refried beans, chilies, chili powder, oregano, paprika, cumin, chives, parsley, dill, onion powder, garlic powder, salt, and black pepper. Bring to a simmer over medium-high heat. Maintain the simmer until onions have softened, about 10 minutes.
4. Place one of the pie crusts in a 9 or 10-inch deep-dish pie pan.
5. Stir cooked chicken into the onion and bean mixture. Keep oven on. Pourmixture into the pie pan.
6. Place second pie crust on top of mixture and press along the outside with a fork to seal the edge. Make a few slits on top of the crust. Bake until golden brown, about 20 to 30 minutes. Let rest 5 minutes, then slice and serve.
Source: Hannaford fresh Magazine, May - June 2012

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts  
Servings Serves 6
Base Nutrients  
Calories 650 kcal (32%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 6 g (30%)
Cholesterol 45 mg (15%)
Sodium 1836 mg (76%)
Total Carbohydrates 79 g (26%)
Dietary Fiber 14 g (56%)
Protein 34 g (56%)
Vitamins  
Vitamin A n/a
Vitamin C n/a
Minerals  
Calcium n/a
Iron n/a

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