Instructions

• Start by preheating your oven to 375°F (190°C). This lets you jump straight to baking after assembly.
• Mix your chicken, corn, black beans, green chilies, onions, cheese, cream of chicken soup, sour cream, chili powder, and cumin in a big bowl. Get this part real good mixed so every bite pops.
  1 cup Frozen corn, 1 cup Black beans, 0.5 cup Diced green chilies, 0.5 cup Chopped onions, 1 cup Shredded cheddar cheese, 1 can (10.5 oz) Cream of chicken soup, 0.5 cup Sour cream, 1 tsp Chili powder, 0.5 tsp Cumin
• Roll out one of those pie crusts and press it into a 9-inch pie dish. You want it snug but not stretched.
  2 pie crusts Refrigerated pie crusts
• Pour the chicken mixture evenly into the crust.
• Place the second pie crust on top. Seal the edges with your fingers or a fork, then cut slits on top to vent the steam while baking.
  2 pie crusts Refrigerated pie crusts
• Pop it in the oven and bake for about 30 minutes, until the crust’s golden brown and that filling is bubbling up nicely around the edges.
• Once done, take it out and let it cool for 5 minutes before slicing and serving.