Light and Easy Recipes and Meal Ideas
Shredded Chicken Taco Pie
Hello person reading this. :-) Tonight I made this really easy and delicious Shredded Chicken Taco Pie. My kids highly recommend it.
It's very easy to make, and quick if you cook the chicken in advance. I used a pre-made Pillsbury Pie Crust dough which you can find in the refrigerator section of most large grocery stores. The package comes with 2 pie crusts, but only one is used for this recipe. The photo and recipe here feature Kraft Fat-free cheddar cheese but to be honest, I like it better with no cheese at all - and a tablespoon of sourcream instead. But that is up to you.
My favorite store-bought green salsa is Trader Joe's brand, but any green salsa will do. Here's a snap-shot of the ingredients:
Ingredients
- 1 Pillsbury refrigerated pie crust dough
- 4 cups shredded chicken breast (pre-cooked)
- 2 cups salsa verde (green salsa)
- 1 medium onion (chopped)
- 1 large red bell pepper (chopped)
- 1 cup Kraft fat-free cheddar cheese
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- salt and pepper (to taste)
- fresh chopped cilantro and chopped chives to garnish
Directions
Preheat oven to 375
Unroll the pie crust from the packaging and place it into an 8 inch pie pan
Press the dough firmly onto the bottom and sides of the pan
Crimp edges (if you want to) and set aside
Place the shredded chicken breast into a large mixing bowl
Add the chili powder, ground cumin, garlic powder, salt and pepper
Mix to evenly coat the chicken
Add the salsa verde, onion and bell pepper
Mix to combine
Add the mixture into the pie crust
Bake for about 30 minutes or until the crust edges are golden brown
Add the cheese and bake about 5 minutes more, or until the cheese is melted
Garnish with the cilantro and chives
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