Back to Chicken Taco Pie

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Chicken Taco Pie Recipe

Chicken Taco Pie Recipe

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

Nutritional Facts

1 piece (calculated without sour cream and additional salsa): 328 calories, 17g fat (6g saturated fat), 58mg cholesterol, 1122mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 17g protein.

Reviews for Chicken Taco Pie

Sort By :
MY REVIEW
mrsh318 User ID: 3583996 244949
Reviewed Mar. 5, 2016

"This was a very delicious recipe. Loved it! I used some left over cooked chicken breasts I had on hand and shredded it up. Then just browned up the shredded pieces with the spices and followed the rest of the recipe. It is best to let it set a bit before cutting. This was great cold too. I enjoyed it for my lunch the next day."

MY REVIEW
justmbeth User ID: 1196484 243954
Reviewed Feb. 16, 2016

"We really liked this. Good amount of vegetables and flavor. Served 4 of us with about 1/4 of the pie leftover."

MY REVIEW
cheriinil User ID: 6339649 233660
Reviewed Sep. 28, 2015

"This is such a great and easy recipe. I love this recipe. Flavors go so well together. Ground turkey works well too."

MY REVIEW
slocook805 User ID: 7734059 232461
Reviewed Sep. 7, 2015

"I like playing with recipes, that's why I don't like baking, this is so versatile you can use beef if you like. Either way I add 1 can of refried beans heated in a hot pan with some bacon fat for flavor and 1/4 cup or so of grated sharp cheddar. While the beans are hot and spread easily I put them on the crust first then add the beef or chicken then a can of drained sliced olives and top everything off with a good full cup of either grated pepper jack, sharp Cheddar or a combo of both. I adjust the seasonings to our tastes but you can use whatever you like. 2 or 3 diced Serrano peppers and some chopped onion added to the beef or chicken while it's cooking amps up the spice factor. I buy extra lean ground beef so I never drain it after it's cooked, you need some fat for flavor. I have used a pre baked pie crust in the past but the crescent dough gives it more of a puffy taco texture. Like another member noted, this makes 4 not 6 servings."

MY REVIEW
sbrownlee User ID: 3121480 200265
Reviewed Nov. 27, 2014

"This was so good! Very easy to make. I made it without jalapenos and green onions. More likely to serve 4, than 6."

MY REVIEW
robertalea User ID: 2806672 196353
Reviewed Oct. 26, 2014

"Very simple to put together and so good that my husband & I ate almost the whole thing. If your family are big eaters......double the recipe!"

MY REVIEW
GirishKatta User ID: 7329112 188739
Reviewed Sep. 10, 2013

"Very good recipe:)"

MY REVIEW
bkbob2 User ID: 2160953 213557
Reviewed Aug. 31, 2013

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

Loading Image