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Chicken Taco Pie

 Chicken Taco Pie
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
6 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.

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Chicken Taco Pie (continued)

Directions (continued)

  • Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until
  • cheese is melted.
  • Top with lettuce, peppers, tomato, green onion and pickled jalapeno.
  • Serve with sour cream and additional salsa. Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.