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Southwestern-style Pot Pie

Southwestern-style Pot Pie
Temperature: 375°F


  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 1 poblano pepper, diced
  • 2 cups yellow corn kernels
  • 2 Tbsp. all purpose flour
  • 2 cups low sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 lb. grilled chicken breast, diced
  • 1 cup diced carrots, blanched
  • 1 cup California Ripe Olives, wholed, pitted
  • 1 cup pinto beans, rinsed and drained
  • 1 oz. coarsely crushed tortilla chips
  • 1/2 cup cheddar cheese


Heat oil in a medium-sized saucepot over medium heat. Add onions and peppers and cook for 3-4 minutes until just beginning to brown. Stir in corn and flour and cook for 2-3 minutes over medium-low heat. Whisk in broth, turn heat up to medium high and bring to a boil. Turn down to simmer, add cream, cumin and chili powder. Stir in chicken, carrots, California Ripe Olives ( and pinto beans and simmer for 15 minutes. 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. Serves 4 Nutritional Analysis Per Serving: Calories 430, Fat 16, Cholesterol 55mg, Sodium 1130mg, Carbohydrate 50g, Protein 26g, Calories from fat 33% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!