1 two layer pie crust
1 1/2 cups shredded cooked chicken
1 cup corn
1 can kidney beans, drained
1/3 cup salsa
1/2 cup shredded cheddar cheese
Place 1 crust in a glass pie plate. Combine chicken, corn, kidney beans and salsa. Spoon onto pie crust. Sprinkle with cheese. Place second crust over the mixture, seal, and cut several slits in the top. Bake at 425 for 25-35 minutes or until the crust is golden brown. Serve with additional salsa.
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