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.

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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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