Heat oven to 425°F. Unroll pie crust on ungreased cookie sheet.
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.
Fold crust edge over filling to make 1 1/2-inch border, pleating crust as necessary. Brush crust edge with beaten egg.
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.