microwave enchilada-style chicken pie

How To Make microwave enchilada-style chicken pie

• 1

  Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch microwave-safe pan or 10-inch microwave-safe tart pan.
• 2

  Flute edges. 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)
• 3

  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.
• 4

  FILLING; Place onions in small microwave-safe bowl. Cover with microwave-safe plastic wrap. Microwave on HIGH for 3 minutes or until crisp-tender. Drain well; set aside.
• 5

  To assemble pie, layer chicken, cooked onions, chiles, olives and cheese in cooked pie crust. To reserved egg mixture, add milk, 3 eggs, salt, cumin, garlic powder, pepper and hot pepper sauce; blend well. Pour mixture slowly over cheese.
• 6

  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.
• 7

  To serve, top each serving with salsa, sour cream, avocado slice and parsley.
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