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Chicken Taco Pie

Total Time

Prep: 20 min. Bake: 30 min.

Makes

6 servings

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

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 pound ground chicken
  • 1 envelope taco seasoning
  • 1 can (4 ounces) chopped green chiles
  • 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 until golden brown, 18-20 minutes.
  2. Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil.
  3. Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes.
  4. Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.

Test Kitchen Tips
  • Leftover shredded or cubed chicken and turkey are easy substitutions for the ground chicken. Ground beef works well, too.
  • Homemade pie pastry works great in place of the crescent rolls if you have a favorite recipe you swear by.
  • Nutrition Facts

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