Serves: 8
Total Calories: 134
MICROWAVE DIRECTIONS: Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch microwave-safe pie pan or 10-inch microwave-safe tart pan. Flute, if desired. Generously prick crust with fork.
In medium bowl, combine 1 egg and Worcestershire sauce blend well. Brush lightly over pie crust. (Reserve any remaining egg mixture for filling.) Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when surface appears dry and flaky.
Place onions in small microwave-safe bowl. Cover with microwave-safe plastic wrap. Microwave on HIGH for 3 minutes or until crisp-tender. Drain well.
To assemble pie, layer chicken, cooked onions, chiles, olives and cheese in cooked pie shell. In medium bowl, combine milk, 3 eggs, salt, cumin, garlic powder, pepper, hot pepper sauce and any remaining egg mixture blend well. Pour mixture slowly over cheese.
Microwave on HIGH for 8 to 11 minutes or until knife inserted near center comes out clean, rotating pan once halfway through cooking. Let stand on flat surface 5 minutes before serving. Cut into wedges to serve top each serving with salsa, sour cream, avocado slice and parsley.
*TIP: A Colby-Monterey Jack cheese blend can be substituted for Monterey Jack or Cheddar cheese.
Nutrition Per Serving: Calories 340 Protein 14g Carbohydrate 20g Fat 22g Sodium 600mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Enchilada-Style Chicken Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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