This is a delicious, simple dinner pie that can easily be cooked on a propane, charcoal, or wood burning grill, or in a conventional oven. Leftovers taste just as good warmed up the next day!
It’s a hot July day here in North Carolina, and I like the fact that I can keep the heat out of my kitchen by using a rotisserie chicken from the grocer’s deli & baking this dinner pie outdoors in our propane grill!
Chicken Enchilada Pie
- 2 Tbsp canola oil
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 1 can cream of chicken soup (10 ½ oz.)
- 8 oz. sour cream
- 3/4 cup chicken stock or chicken broth
- 1 envelope reduced sodium taco seasoning mix (1 oz.)
- 14 oz. frozen or canned corn (drained)
- 14 oz. canned black beans, drained & rinsed (optional)
- 6 cups shredded cooked chicken (rotisserie chicken from the grocer’s deli works great)
- 1 cup (8 oz.) shredded cheddar cheese
- 1 cup (8 oz.) shredded pepper jack or Italian blend cheese (your preference)
- 2 refrigerated pie crusts, brought to room temperature
- Bring the refrigerated pie crusts to room temperature, per the instructions on the manufacturer’s packaging.
- Lightly grease a 10.5-inch cast iron skillet with Crisco or a small amount of canola oil. Set aside. If you will be baking the pie in a conventional oven, preheat the oven to 400 degrees.
- Dice the onion. Mince the garlic. Shred the chicken and set aside.
- Prepare the pie filling on the stovetop. In a separate large skillet, heat 2 Tbsp of canola oil and sauté the onion over medium heat until tender. Add garlic and sauté for 1 minute, stirring constantly. Stir in cream of chicken soup, sour cream, chicken stock or broth, taco seasoning, corn, black beans, and shredded chicken. Remove from heat.
- Unroll and press one room-temperature pie crust into the bottom and sides of the greased cast iron skillet. Spread one half of the pie filling onto the crust. Sprinkle ½ cup of each of the shredded cheeses on top of the filling. Unroll and place the #2 pie crust on top of the mixture. Layer on the remaining filling, and sprinkle with the remaining shredded cheeses.
- Bake at 400 – 425 degrees Fahrenheit for about 35 – 45 minutes, or until pie crust edge is golden brown and cheese is bubbly and lightly browned on top.
- Remove from heat and let cool for about 15 minutes before serving.
Note: When I bake in our propane grill, I place the cast iron skillet on top of a pizza baking stone that is made specifically for grilling. The stone absorbs & diffuses the direct heat from the grill flames, preventing the contents of the skillet from scorching on the bottom, while giving an even heat to the cast iron.
Serve with a side salad of baby greens, slivered radish & slivered sweet onion, drizzled with a light citrusy vinaigrette for a deliciously simple summer evening meal. My favorite beverage to bring it all together? A fresh-mixed margarita on the rocks!
Makes 6 to 8 servings. Approximately 1.5 hours to prepare – 30 minutes to prep, about an hour cooking & cooling time.