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7

Southwest Chicken Flat Pie

Prep 15 min
Total 45 min
Ingredients 19
Servings 6

Easy refrigerated pie crust is loaded with a Mexican-inspired filling in this quick chicken dinner recipe. From Lauren Brennan, Bake-Off® Monthly Challenge. MORE+ LESS-

Ingredients

Crust

Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

cups shredded cooked chicken

1/2

cup salsa

medium green onions, chopped

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

cup shredded Cheddar cheese (4 oz)

egg, beaten

Toppings, as desired

Avocado slices

Chopped fresh cilantro

Chopped tomato

Shredded Cheddar cheese

Shredded lettuce

Sliced limes

Sour cream

Steps

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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.

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;