Enchilada Style Chicken Pie
|Refrigerated all ready pie crusts||15 Ounce (1 Package)|
|Worcestershire sauce||1 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Canned chunk chicken/1 cup cubed cooked chicken||5 Ounce, drained and flaked (1 Can)|
|Canned chopped green chilies||4 Ounce, well drained (1 Can)|
|Sliced ripe olives||3⁄4 Cup (12 tbs), drained|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Milk||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Hot pepper sauce||3 Drop|
|Dairy sour cream||1⁄2 Cup (8 tbs) (For Topping)|
|Salsa||1⁄2 Cup (8 tbs) (For Topping)|
|Avocado slices||1⁄4 Cup (4 tbs) (For Topping)|
|Parsley||1⁄4 Cup (4 tbs) (For Topping)|
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch microwave-safe pie pan or 10-inch microwave-safe tart pan.
(Refrigerate remaining crust for a later use.) 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.
To assemble pie, layer chicken, cooked onions, chiles, olives and cheese in cooked pie crust.
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.