Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups shredded cooked chicken
1/2
cup salsa
2
medium green onions, chopped
1
tablespoon ground cumin
1/2
teaspoon chili powder
1/2
teaspoon smoked paprika
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup canned black beans, drained, rinsed
1
cup shredded Cheddar cheese (4 oz)
1
egg, beaten
Avocado slices
Chopped fresh cilantro
Chopped tomato
Shredded Cheddar cheese
Shredded lettuce
Sliced limes
Sour cream
Preparation
Heat oven to 425°F. Unroll pie crust on ungreased cookie sheet.
In large bowl, toss chicken, salsa, green onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust, spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and cheese.
Fold crust edge over filling to make 1 1/2-inch border, pleating crust as necessary. Brush crust edge with beaten egg.
Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. Top with desired toppings. To serve, cut into wedges.
