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Chicken Taco Pie

Chicken Taco Pie

This is truly a household favorite and is best for a hectic night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get house.– Karen Latimer, Winnipeg, Manitoba.


  • 1 tube (8 ounces) cooled crescent rolls
  • 1 pound ground chicken
  • 1 envelope taco flavoring
  • 1 can (4 ounces) sliced green chiles
  • 1/2 cup water
  • 1/2 cup salsa
  • 1/2 cup shredded Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 little sweet red pepper, chopped
  • 1 small green pepper, chopped
  • 1 medium tomato, seeded and sliced
  • 1 green onion, very finely sliced
  • 2 tablespoons marinaded jalapeno pieces
  • Sour cream and extra salsa


  • On The Other Hand, in a large frying pan, cook chicken over medium heat up until no longer pink, breaking into crumbles, 6-8 minutes; drain.
  • Spoon into crust; sprinkle with cheese.
  • Leading with lettuce, peppers, tomato, green onion and marinaded jalapeno.
  • Test Kitchen Tips

  • Leftover shredded or cubed chicken and turkey are easy alternatives for the ground chicken. Ground beef works well, too.
  • Homemade pie pastry works fantastic in place of the crescent rolls if you have a preferred dish you swear by.
  • Nutrition Realities

    1 piece (calculated without sour cream and additional salsa): 328 calories, 17 g fat (6 g saturated fat), 58 mg cholesterol, 1122 mg sodium, 25 g carbohydrate (5 g sugars, 1 g fiber), 17 g protein.

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