Southwestern Chicken Pot Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box 1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-size pieces

1/2 cup uncooked instant white rice

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1 can (2 1/4 oz) sliced ripe olives, drained

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup sour cream

1 cup Old El Paso® Thick 'n Chunky salsa

2 cups shredded colby-Monterey Jack cheese blend (8 oz)

1 egg, beaten

1 to 2 teaspoons chopped fresh parsley

1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley. 3. Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.