Southwest Chicken Flat Pie

  • Prep 15 min
  • Total 45 min
  • Ingredients 19
  • Servings 6
Southwest Chicken Flat Pie

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

Steps

Hide Images
  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
730mg
30%
Potassium
300mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
1g
Protein
21g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved