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

Chicken Taco Pie Recipe

Read Reviews
5 8 8
Publisher Photo
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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 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

Nutritional Facts

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


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

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."

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."

Loading Image