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white plate with a slice of Crustless Southwestern Chicken Pie

Crustless Southwestern Chicken Pie

  • Author: (By Lee Clayton Roper)
  • Yield: 4 to 6 servings 1x
  • Category: poultry, quick and easy, gluten free


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).


  • 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
  • Salsa
  • Sour cream or Greek yogurt
  • Chopped cilantro


  1. Preheat oven to 400 degrees. Grease a 9-inch pie plate.
  2. In a medium mixing bowl, stir together chicken, corn and chiles. Season with salt and pepper. Spread evenly in bottom of prepared dish.
  3. 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.
  4. 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.
  5. Serve with salsa, sour cream (or yogurt) and cilantro on the side.


Gluten free: use gluten free flour mix.

© A Well-Seasoned Kitchen ®