Southwest Chicken Flat Pie

This is a variation on a million different recipes that I’ve tried before.  I like the pie crust – makes it a little different and was fun for my toddler.  She thought it looked neat and therefore ate it all up!  Also great because it’s most of the things that I always have on hand.  Recipe from Pillsbury.

Ingredients:

-1 refrigerated pie crust, softened as directed on box

-2 cups shredded cooked chicken

-1/2 cup salsa

-2 medium green onions, chopped (optional)

-1 Tbsp ground cumin

-1/2 tsp chili powder

-1/2 tsp paprika (smoked if you have it)

-1/2 tsp salt

-1/2 tsp pepper

-1/2 cup canned black beans, drained, rinsed

-1 cup shredded Cheddar cheese

-1 egg, beaten (can use or not – up to you)

Directions:

1.  Heat oven to 425 degrees.  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 1/5 inches of edge.  Top chicken mixture with beans and cheese.

3.  Fold crust edge over filling to make 1/5 inches 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.  Cut like a pizza!