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    ENCHILADA - STYLE CHICKEN PIE


    Source of Recipe


    Aunt Saunny

    CRUST:
    1 (15 oz.) pkg. refrigerated all ready pie crust
    1 egg
    1 tsp. Worcestershire sauce

    FILLING:
    1 c. chopped onions
    1 (5 oz.) can chunk chicken or 1 c.cubed chicken
    1 (4 oz.) can chopped green chilies, well drained
    3/4 c. sliced ripe olives
    4 oz. shredded cheddar cheese
    1/2 c. milk
    3 eggs
    1/2 tsp. salt
    1/4 tsp. cumin
    1/8 tsp. garlic powder
    1/8 tsp. pepper

    TOPPINGS:
    Salsa
    Dairy sour cream
    Avocado slices
    Parsley

    Prepare pie crust according to directions on package. In medium bowl,
    combine 1 egg and Worcestershire sauce; blend well. Lightly brush over
    pie crust (reserve any remaining egg mixture for filling). Microwave on
    high for 7 minutes, rotating pie dish 1/2 turn once. Crust is done when
    surface appears dry and flaky. Place onions in small bowl, cover with
    plastic wrap. Microwave on high for 3 minutes and drain. To assemble
    pie, lay chicken, cooked onions, chilies, olives and cheese in cooked pie
    crust. In medium bowl, combine milk, 3 eggs, all seasonings and any
    remaining egg mixture; blend well. Pour mixture over all in pie dish.
    Microwave on high 8 to 11 minutes (or until knife inserted in center comes
    out clean). Let stand 5 minutes. Cut into wedges and top with any or
    all of the toppings.



 

 

 

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