Enchilada Style Chicken Pie

CRUST

1 (15 oz) pkg refrigerated pie crusts

1 egg

1 tsp Worcestershire sauce

FILLING

1 cup chopped onions

1 cup cubed cooked chicken

1 (4oz) can chopped green chiles, well drained

3/4 cup sliced ripe black olives

4 oz shredded Monterey jack or cheddar cheese

1/2 cup milk

3 eggs

1/2 tsp salt

1/4 tsp cumin

1/8 tsp garlic powder

1/8 tsp pepper

3 drops hot pepper sauce

TOPPINGS

Salsa, dairy sour cream, avocado slices and parsley if desired. Reduce the fat in this

recipe by using low or not fat sour cream and shredded cheese.

MICROWAVE DIRECTIONS

Microwave 1 pie crust pouch on defrost for 20-30 seconds or let stand at room

temperature for 15-20 minutes. Remove crust from pouch. Unfold crust; peel off plastic

sheet. Place pie crust into 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 filling for filling.) Microwave on HIGH for 6-8 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 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 crust. In medium bowl,

combine milk, 3 eggs, salt, cumin, garlic powder, pepper and hot pepper sauce

and any remaining egg mixture; blend well. Pour mixture slowly over cheese.

Microwave on HIGH for 8-11 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. 6-8 servings.