Chicken Taco Pie Recipe
Chicken Taco Pie Recipe photo by Taste of Home

Chicken Taco Pie Recipe

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This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I make it in the morning and just pop it in the oven when we get home. —Karen Latimer, Winnipeg, Manitoba
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 pound ground chicken
  • 1 envelope taco seasoning
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup water
  • 1/2 cup salsa
  • 1/2 cup shredded Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 small sweet red pepper, chopped
  • 1 small green pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons pickled jalapeno slices
  • Sour cream and additional salsa

Directions

  1. Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake 18-20 minutes or until golden brown.
  2. Meanwhile, in a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, green chilies, water and salsa; bring to a boil.
  3. Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until cheese is melted.
  4. Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa. Yield: 6 servings.
Originally published as Chicken Taco Pie in Simple & Delicious October/November 2013, p38

Reviews for Chicken Taco Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Sep. 10, 2013

"Very good recipe:)"

MY REVIEW
Reviewed Aug. 31, 2013

"We made this and it was very good A+++"

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