1
yellow, orange or red bell pepper, seeded and thinly sliced
1
cup shredded deli rotisserie chicken
1/4
cup teriyaki sauce
1/3
cup shredded pepper Jack cheese
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Steps
1
Heat oven to 375°F. Soften pie crust as directed on box.
2
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 6 to 7 minutes, stirring frequently, until softened and beginning to caramelize slightly. Add bell pepper; cook 4 to 5 minutes longer or until tender. Add chicken and teriyaki sauce to skillet. Cook about 2 minutes longer or until sauce evaporates slightly and chicken is warmed through.
3
Unroll pie crust on ungreased cookie sheet. Place onion mixture on crust, leaving 1 1/2-inch border around edge. Fold edge of crust over filling, pleating crust as necessary. Sprinkle top with cheese.
4
Bake 20 to 25 minutes or until crust is dark golden brown and cheese is melted. Cool 5 minutes before serving.
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Serve with a fresh lettuce salad to make this dish a complete meal.
Cover and refrigerate leftovers, and use within 3 days. Reheat in oven before serving.
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