Southwestern Chicken Pot Pie

3 tablespoons butter

3 tablespoons flour

3/4 cup chicken stock

3 cups chopped, cooked rotisserie  chicken
1 (8-ounce) package shredded
        Colby and Monterey Jack cheese blend
6 ounces cream cheese, softened
3/4 cup salsa
1/4 cup chopped red bell pepper
1 can of whole kernel sweet corn
1 can fire roasted green chiles
1 potato, peeled and diced
1 jalapeno, chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts

Preheat oven to 400 degrees.  Heat butter over small heat in a medium sauce pan.  Once melted, add in flour and stir for 3 to 4 minutes.  Stir in chicken stock and cook for about 2 minutes more. 

Mix the rest of the ingredients, except the pie crust, together in large bowl.  Add the flour mixture and mix.


Line the pie pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.


Remove from the oven and cool for 5 minutes before serving.