SOUTHWESTERN CHICKEN PIES
This recipe was the winning entry in the 2015 Georgia 4-H Pantry Pride recipe competition. It was submitted by Monroe County 4-H’er Austin Wiggins. The purpose of the Pantry Pride contest was to help promote easy to make recipes from items that are readily available at your local Food Bank.
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 *
3 or 4 eight-count crescent rolls cans
Preheat oven to 350º
In a skillet, add a small amount of olive oil, garlic, onion, jalapeno and spices. Brown, then set aside.
Combine beans, corn, chilies, chicken, soup and cream cheese & yogurt in a large bowl. Add the browned onion and peppers and mix well.
Spray jelly roll pan or ovenware with non-stick spray.
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.
Fold the square in half and crimp the dough tightly together around the edges so the filling will not run out.
Place pies in pan / overnware, and bake approximately 25 minutes or until golden brown.
Four cans of crescent rolls will yield 16 servings.
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.
Serve with salsa, sour cream and jalapenos.
* Note: If you can't find cream cheese and greek yogurt, you can use plain cream cheese.