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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 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. YIELD:6 servings


  • 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


  • 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) equals 328 calories, 17 g fat (6 g saturated fat), 58 mg cholesterol, 1,122 mg sodium, 25 g carbohydrate, 1 g fiber, 17 g protein.

Reviews for Chicken Taco Pie

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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."

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."

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."

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!"

Reviewed Sep. 10, 2013

"Very good recipe:)"

Reviewed Aug. 31, 2013

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

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