Here's the recipe (via Berkley) I tweaked it a tad and it's not necessarily low fat, but who cares because it rocks.
Southwest Chicken Pie
2 refrigerated pie crusts
1 pkg shredded Colby cheese
1 sm container sour cream
1 can black beans rinsed and drained
1 can whole kernel corn
1 small can chopped black olives
1 C. instant rice
2-3 cooked chicken breasts (seasoned if you want) cut up in chunks or shredded
1 egg beaten (for the top of the crust...NOT to go inside the pie)
Salt/pepper/garlic powder/parsley/cumin to taste (I hate measuring so I have no idea how much I put in)
Heat oven to 400. Place one pie crust on bottom of springform pan or very deep pie dish. Mix all the goodies (minus the egg) in a bowl and then pour into pie crust. Cover with second pie crust and cut a few slits on the top to vent. Brush with egg. Cook for about 30 minutes or until crust is brown. Mmmmm good. Even better the second day...and the third.