Mexican Pie

1 box Pillsbury pie crust (2 crust in a box) softened as directed
1 pkg (9oz) cooked southwestern season chicken breast strips thawed and cut into bit size pieces
1/2 cup uncooked instant white rice
1 can black beans, drained and rinsed
1 can 11oz green giant steam crisp Mexican whole kernel corn with red and green peppers, drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup think and chunky salsa
2 cups shredded Colby-Monterey jack cheese
1 egg beaten
1 tsp chopped fresh parsley

1.  Heat oven to 400  Put pie crust in a 9" pie pan
2,  In Large bowl mix all ingredients together except for egg and parley, mix good
     pout into crust, top with second crust, seal edges, Cut slits in top crust.
3.  Bake 35 to 45 minutes or until golden brown, after 15 minutes cover crust edge with strips of foil
     to prevent excessive browning. Let stand 5 minutes before serving.
Can serve with sour cream, lettuce, salsa if desired.