Southwest Chicken Flat Pie

Easy refrigerated pie crust is loaded with a Mexican-inspired filling in this quick chicken dinner recipe. From Lauren Brennan, Bake-Off® Monthly Challenge.

  • prep time 15 min
  • total time 45 min
  • ingredients 19
  • servings 6

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

2
cups shredded cooked chicken
1/2
cup salsa
2
medium green onions, chopped
1
tablespoon ground cumin
1/2
teaspoon chili powder
1/2
teaspoon smoked paprika
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup canned black beans, drained, rinsed
1
cup shredded Cheddar cheese (4 oz)
1
egg, beaten

Toppings, as desired

Avocado slices
Chopped fresh cilantro
Chopped tomato
Shredded Cheddar cheese
Shredded lettuce
Sliced limes
Sour cream
  • 1 Heat oven to 425°F. Unroll pie crust on ungreased cookie sheet.
  • 2 In large bowl, toss chicken, salsa, green onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust, spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and cheese.
  • 3 Fold crust edge over filling to make 1 1/2-inch border, pleating crust as necessary. Brush crust edge with beaten egg.
  • 4 Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. Top with desired toppings. To serve, cut into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    2g
    2%
      Sugars
    1g
    1%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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