Barbecue Chicken Pie
Ingredients:
|
| 1/2 |
package (15 ounces) refrigerated pie crust (1 crust) |
| 4 |
green onions with tops, thinly sliced (about 1/2 cup) |
| 1 |
block (8 ounces) sharp cheddar cheese |
| 3 |
cups chopped cooked chicken |
| 2/3 |
cup barbecue sauce |
| 1 |
container (8 ounces) reduced-fat sour cream |
| 8 |
cherry tomatoes |
Directions:
| Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown; cool completely. |
| Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate remaining cheese using Deluxe Cheese Grater. Set cheese aside.
|
| Place chicken in Large Micro-Cooker®. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2 minutes. Stir in 1/2 cup of the grated cheese and half of the green onions. |
| To assemble pie, line bottom and sides of crust with sliced cheese. Spoon chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese. Using Easy Accent® Decorator, pipe sour cream around edge of pie. Slice cherry tomatoes in half and place on top of sour cream, cut sides up. Garnish with remaining green onions.
|
Yield: 8 servings
Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 18 g, Protein 24 g, Sodium 510 mg, Fiber less than 1 g
