Enchilada-Style Chicken Pie
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1 (15-ounce) package refrigerated pie crust
1 teaspoon Worcestershire sauce
1 cup chopped onions
1 (5-ounce) can chunk breast of chicken, drained, flaked, or 1 cup cubed cooked chicken
1 (4 1/2-ounce) can chopped green chilies, well drained
3/4 cup sliced ripe olives, drained
1 cup (4 oz.) shredded Monterey Jack or Cheddar cheese
1/2 cup milk
1/2 teaspoon salt, if desired
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3 drops hot pepper sauce
Salsa, dairy sour cream, avocado slices and parsley, if desired
MICROWAVE DIRECTIONS: Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch microwave-safe pie pan or 10-inch microwave-safe tart pan. Flute, if desired. Generously prick crust with fork.
In medium bowl, combine 1 egg and Worcestershire sauce; blend well. Brush lightly over pie crust. (Reserve any remaining egg mixture for filling.) Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when surface appears dry and flaky.
Place onions in small microwave-safe bowl. Cover with microwave-safe plastic wrap. Microwave on HIGH for 3 minutes or until crisp-tender. Drain well.
To assemble pie, layer chicken, cooked onions, chiles, olives and cheese in cooked pie shell. In medium bowl, combine milk, 3 eggs, salt, cumin, garlic powder, pepper, hot pepper sauce and any remaining egg mixture; blend well. Pour mixture slowly over cheese.
Microwave on HIGH for 8 to 11 minutes or until knife inserted near center comes out clean, rotating pan once halfway through cooking. Let stand on flat surface 5 minutes before serving. Cut into wedges to serve; top each serving with salsa, sour cream, avocado slice and parsley.
*TIP: A Colby-Monterey Jack cheese blend can be substituted for Monterey Jack or Cheddar cheese.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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