Southwest Chicken Pot Pie

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 1 1/2 tablespoons flour
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups rotisserie chicken, chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon oregano
• 3/4 cup sour cream
• 3/4 cup water
• 1/2 cup cilantro
• 2 pie crusts
• Butter, for brushing

Directions

1. Heat the oven to 425°F.
2. Sauté the onion, bell pepper, jalapeño, salt, and pepper in the olive oil over medium heat for 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Sprinkle the flour over the vegetables and stir to coat.
5. Add the corn, black beans, chicken, cumin, chili powder, oregano, sour cream, and water. Cook for 3 minutes, until thickened.
6. Press one pie crust into a pie pan and add the filling.
7. Top with the second crust and crimp the edges. Cut a 1/2-inch slit in the top and brush with butter.
8. Bake for 30 minutes.
9. Cool, then serve with sour cream and cilantro.