Swestern-Style Pot Pie


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 Poblano pepper, diced
  • 2 cups yellow corn kernels
  • 2 tablespoons all purpose flour
  • 2 cups low sodium chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 pound grilled chicken breast, diced
  • 1 cup carrots, blanched and diced
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 cup pinto beans, rinsed and drained
  • 1 ounce tortilla chips, coarsely crushed
  • 1/2 cup cheddar cheese


  1. Heat oil in a medium-sized saucepot over medium heat.
  2. Add onions and peppers and cook for 3-4 minutes until just beginning to brown.
  3. Stir in corn and flour and cook for 2-3 minutes over medium-low heat.
  4. Whisk in broth, turn heat up to medium high and bring to a boil.
  5. Turn down to simmer, add cream, cumin and chili powder.
  6. Stir in chicken, carrots, California Ripe Olives and pinto beans and simmer for 15 minutes.
  7. Pour filling into a shallow (1 1/2 quart) casserole or quiche dish. Cover with crushed tortilla chips and sprinkle with cheese. Bake in a 375°F oven for 10-15 minutes until cheese is melted and lightly browned.
Nutritional Analysis Per Serving:

Calories 430, Fat 16, Cholesterol 55mg, Sodium 1130mg, Carbohydrate 50g, Protein 26g, Calories from fat 33%