Serves: 5
Total Calories: 331

CRUST
1 (15-ounce) package refrigerated pie crust
FILLING
3 tablespoons margarine or butter
1 tablespoon cornstarch
1/8 teaspoon ginger
dash pepper
1 tablespoon prepared mustard
1 tablespoon soy sauce, if desired
1 tablespoon Worcestershire sauce
1 cup orange juice
2 tablespoons margarine or butter
4 large boneless skinless chicken breast halves (2 whole breasts), cut into bite-sized pieces
1 cup finely chopped onion
1/4 cup finely chopped green bell peppers
2 garlic cloves, minced
1/2 cup coconut
1/4 cup slivered almonds
1/4 cup raisins
1/4 to 1/2 cup chopped pimiento-stuffed green olives
2 tablespoons capers, if desired

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Prepare pie crust according to package directions for TWO-CRUST PIE using 9-inch pie pan. Heat oven to 400°F.

Melt 1 tablespoon margarine in small saucepan. Blend in cornstarch, ginger, pepper, mustard, soy sauce and Worcestershire sauce. Gradually add orange juice. Bring to a boil cook until mixture thickens, stirring constantly. Set aside.

Melt 2 tablespoons margarine in large skillet. Cook chicken, onions, bell pepper and garlic over medium heat until chicken is completely cooked. Stir in coconut, almonds, raisins, olives, capers and the orange sauce. Continue to cook until thoroughly heated, stirring occasionally. Spoon into pie crust-lined pan. Top with second crust and flute cut slits in several places.

Bake at 400°F. for 30 to 40 minutes or until golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Per Serving: Calories 470 Protein 21g Carbohydrate 37g Fat 26g Sodium 680mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 331
Calories from Fat: 134

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