Mexican Pot Pie

I got this recipe from a friend's recipe blog. It turned out pretty good, but just like hers, my sauce came all out on the sides. It's kind of hard to seal it though since it's mushy before it's baked.

Don't get me wrong though, it tastes really good!

Ingredients:

1 package refrigerated pie crust (I used 1 crust)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1/2 can corn
2 cans White Chunk Chicken Breast in Water, drained
1/2 can black beans, rinsed and drained

( I cut some of the ingredients down since I was putting it in a smaller dish)

Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crust on a lightly floured surface. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Here's how mine turned out :) all gooey and yummy inside!