A delightful twist on a classic chicken pie, infused with southwestern flavors.
Preheat your oven to 400°F.
Always preheat your oven to ensure even cooking.
Grease a 10-inch pie plate with butter or non-stick spray.
Greasing the plate prevents sticking and makes serving easier.
In a mixing bowl, combine the shredded chicken, corn, green chilies, and taco seasoning. Spread this mixture evenly in the prepared pie plate.
Mix thoroughly to ensure the seasoning is evenly distributed.
Sprinkle the cheddar and monterey jack cheese evenly over the chicken mixture.
Distribute the cheese evenly for a consistent cheesy layer.
In another bowl, whisk together the milk, biscuit mix, and eggs until smooth. Pour this batter over the cheese layer.
Pour the batter slowly to cover the filling evenly.
Bake in the preheated oven for about 30 minutes, or until a knife inserted in the center comes out clean.
Check the pie a few minutes before the timer ends to avoid overbaking.
Let the pie cool for 5 minutes before slicing into wedges and serving.
Cooling helps the pie set, making it easier to slice.
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