You may also like
Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 4 None refrigerated pie crusts
- 2 tsp oil
- 2 small zucchini, halved lengthwise and sliced
- 2 cups sliced rotisserie or roast chicken
- 1 can (11 oz) creamed corn
- 1/2 cup grated Cheddar cheese
- 4 None green onions, sliced
- 1 tbsp milk
- None None Salad, to serve
Method
- Preheat the oven to 400°F. Lightly grease four 4-inch pie dishes.
- Lightly roll out pie crusts on floured surface. Cut a 5 1/2-inch circle and a 4 3/4-inch circle from each of the pie crusts. Press the larger circles into the prepared dishes, extending pastry over the edge. Refrigerate smaller circles until needed.
- Line the crusts with parchment paper and fill with dried beans, rice or pasta. Bake for 10 mins. Remove the paper and filling.
- Meanwhile, heat the oil in a large skillet on high heat. Saute the zucchini for 3 mins until golden and tender. Transfer to a large bowl with the chicken, corn, cheese and onion. Season to taste.
- Spoon the chicken mixture evenly into the pie crusts. Brush the crust edges with milk. Place the smaller pie crust circles over the chicken filling to cover. Pinch the edges to seal. Brush the tops with milk. With a sharp knife, cut a small air vent into the middle of the pie crust top.
- Bake for 25-30 mins until the crust is golden. Serve with salad.
