Super quick and easy to prepare, Crustless Southwestern Chicken Pie is perfect for busy day dinner. It’s a great way to use up leftover cooked chicken or turkey, and can be easily made gluten free, too (see Note below).
Author:(By Lee Clayton Roper)
Yield:4 to 6 servings 1x
Category:poultry, quick and easy, gluten free
1 cup shredded cooked chicken (or turkey)
1 cup fresh corn (can also use thawed frozen)
1 (4-ounce) can chopped green chiles, drained
Kosher salt, to taste
Fresh ground pepper, to taste
2 large eggs, beaten
2/3 cup milk (skim, 2% or whole)
3/4 cup unbleached all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3/4 cup shredded sharp Cheddar cheese
Sour cream or Greek yogurt
Preheat oven to 400 degrees. Grease a 9-inch pie plate.
In a medium mixing bowl, stir together chicken, corn and chiles. Season with salt and pepper. Spread evenly in bottom of prepared dish.
In the same mixing bowl, whisk together eggs, milk, flour, cumin, chili powder and garlic powder just until combined; do not overmix. Season with salt and pepper. Pour over top of chicken mixture. Poke with a fork in several places to allow the egg mixture to soak in.
Bake, uncovered, for 20 to 25 minutes or until top is set and lightly browned. Sprinkle with cheese and bake until cheese melts, around another 2 to 3 minutes.
Serve with salsa, sour cream (or yogurt) and cilantro on the side.