John’s Texas Pie with Chicken Recipe

I came up with this recipe many years ago after having an interesting dish in a California restaurant. I used the idea it gave me and have been tweaking it ever since.  Everyone seems to enjoy it and the filling can be used to make meat pies as well.
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  • 1 (12 count) package tortillas, cut in wide strips
  • 4 cups boneless chicken breasts, cubed small
  • 1 1/2 teaspoons butter
  • 1 cup tomato, chopped
  • 1 bunch green onions, sliced
  • 1 green bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cup fresh white mushrooms, sliced
  • 1 cup yellow onion, chopped
  • 2 jalapeno peppers, seeded and chopped fine
  • 2 (10 1/2 ounce) cans cream of wild mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 teaspoon Chicken flavor Bullion
  • 2 garlic cloves, minced fine
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 2 cups cheddar cheese, grated
  • 2 cups jalapeno jack cheese, grated
  • 1/4 cup ripe olives, diced
  • 1/4 cup green olives, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper


  1. Pre-heat oven to 350 degrees F.
  2. Cook chicken cubes in a pan with half of the butter over medium heat for 2 minutes and set aside.
  3. Mix grated cheeses together in a bowl.
  4. Sauté onions, mushrooms and peppers with remaining butter in a large skillet until softened.
  5. Combine soups, bullion, garlic, salt, vegetable mixture and remaining spices in a bowl and mix well.
  6. Add tomatoes and chicken to sauce mixture and stir.
  7. Spray a large casserole dish or lasagna pan with no-stick spray and layer in tortillas, sauce mix, cheeses and olives.
  8. Repeat layers until all ingredients are used up.
  9. Bake uncovered for 35 to 45 minutes or until cheese is melted and bubbling.

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