Southwestern Chicken Pot Pie

This recipe may make more than anticipated.  We made it once and it was great, but I recall we had excess filling and it made a pretty large, deep-dish pie.  We have an old pie/casserole dish that's about 4 inches deep and 9 inches wide.  Makes fantastic pot pies that are very thick.

Ingredients

1 recipe pie crust of your choice
1 lb of chicken, cooked and diced into bite-sized pieces
1/2 c uncooked white rice
1 15 oz black beans, drained, rinsed
1 1/2 c. frozen corn kernels
1 green or poblano pepper, diced
1 or 2 jalapeno peppers, minced fine (optional)
1 c. sliced ripe black olives
1 tsp. garlic powder
1 tsp chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1 c. sour cream
1 c. salsa
2 c. shredded cheese (colby, Monterey Jack; cheddar or a blend)
1 egg, beaten

Preparations

If using a prepared crust, lay it out in the pie pan.  Use a deep-dish pie plate.  If using another crust recipe, make the crust first and put dough in the refrigerator while prepping the other ingredients.

First, put the rice on to cook.  This will take about 20 minutes.  While the rice is simmering, cook the chicken if its not cooked already.  Do so in a tbsp of bacon grease or butter, add the peppers and spices.  In a large mixing bowl, add the corn, beans, olives and the cooked rice, once it's done.  Add the beaten egg and the chicken & peppers mix to this when the chicken's done and Mix together.  

Try to make two layers of filling.  Layer roughly 1.5 inches of the veggie-chicken filling on the bottom of the pie crust.  Then spread half of the sour cream on top, then half of the salsa and half of the shredded cheese.  Repeat with another layer of filling, sour cream, salsa, cheese.  Top the pie with a layer of crust and seal the edges. 

Bake at 325°F for 1 hour.  Should be golden-brown crust with bubbling hot interior and all veggies cooked.