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1
Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.
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2
Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
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3
In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.
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4
Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.
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5
Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.
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