What you'll need

1 box Immaculate Baking Co.™ Pie Crusts

2 1/2 cups coarsely chopped cooked chicken

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 cup butter

1 cup chopped onions

2 cloves garlic, finely chopped

1 medium poblano chile, seeded, chopped

1/4 cup Immaculate Baking Co.™ Organic All-Purpose Flour

1/2 teaspoon fine sea salt

3/4 cup chicken broth

1/2 cup milk

2 cups shredded sharp Cheddar cheese (8 oz)

1 cup chopped seeded tomato

1/2 cup frozen whole kernel corn, thawed

45 mins prep time
1/40 hrs / mins total time
8 servings
  1. 1

    Heat oven to 375°F. Remove pie crust dough from box. Let stand to bring crusts to room temperature, about 30 minutes.

  2. 2

    Meanwhile, in large bowl, toss chicken, chili powder and cumin; set aside.

  3. 3

    In 12-inch skillet, melt butter over medium-high heat. Stir in onions, garlic and chile. Cook and stir about 3 minutes or until tender. Reduce heat to medium.

  4. 4

    Stir flour and salt into onion mixture until distributed. Add broth and milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in chicken, tomato and corn.

  5. 5

    Unwrap pie crusts. Gently unroll one crust in ungreased 9-inch glass pie plate. Gently press against side and bottom of plate. Spoon chicken mixture into crust-lined plate. Moisten edge of bottom crust with water. Top with second crust; seal edges, and flute. Cut slits in several places in top crust.

  6. 6

    Bake 20 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 18 minutes longer or until golden brown. Let stand 15 minutes before serving.


  • Top each serving with fresh salsa, fresh cilantro and a dollop of sour cream.
  • Can’t find poblano chiles? An Anaheim chile or green bell pepper can be used instead.
  • If you want more heat, use a jalapeño chile in place of the poblano.
  • When cutting chiles, wearing plastic gloves will keep the oils from the chile from getting on your hands.