Quick and Easy Dinner Recipes




You’ll Love This Unique Chicken and Peppers Pie Recipe


You’ll Love This Unique Chicken and Peppers Pie Recipe

Are you looking for a new dinner pie? Tired of the same old Mexican dishes? This recipe is for you! It isn't what we'd call authentically Mexican, but the flavors contained within are certainly reminiscent of that cuisine. Peppers and chili powder help make this recipe truly pop.

This isn't a “pie” in the same way that Shepherd's pie or pot pie is. It lacks a bottom crust, which some might say disqualifies it as a pie entirely. We think it can still count, though, particularly due to its lattice top crust. As long as it looks like a pie, who are we to judge?

This recipe is so delicious that any argument over whether it counts as a pie will end as soon as everyone takes a bite. Everyone will be too busy thinking about how great it is! This recipe is great to make for just the family, but it can also be used for a potluck or other gathering. Give yourself 45-60 minutes to make it, and you'll be golden. You might even be able to make it faster once you know the recipe by heart!

If you want a more traditional dinner pie recipe, we've got those on our site. Our recipes for Shepherd's pie and pot pie, among others, are some of the best you'll find. We also have recipes for dessert pies, in case you want to make your entire meal all about pie. Once you've had your fill of pie, check out all of our other fantastic dinner and dessert recipes.

Chicken and Peppers Pie


1 can (10 ¾ ounces) condensed cream of chicken soup
½ cup picante sauce
½ cup sour cream
2 teaspoons chili powder
1 jar (7 ounces) whole roasted sweet peppers, drained and cut into strips
4 medium green onions, sliced (about ½ cup)
3 cups cubed, cooked chicken
1 package (11 ounces) refrigerated cornbread twists



1. Stir the soup, picante sauce, sour cream, chili powder, peppers, green onions, and chicken in an 11×8 inch (2 quart) shallow baking dish.

2. Bake at 400 degrees F for 15 minutes. Stir.

3. Separate cornbread twists into 16 strips.

4. Arrange the strips, lattice-fashion, over the chicken mixture.  Overlap strips as necessary to fit.

5. Bake for 15 minutes more or until cornbread is golden.  Makes 6 servings.

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