Tex-Mex Pie

I found pie crust in the fridge the other day while I was cleaning and saw that I only had two more weeks to use it before the expiration date so I browsed some other cooking blogs for inspiration on what to make.

I had some leftover chicken taco meat from the day before and I found a Ranchero Crostada on Picky Palate that also used pie crust and chicken. This is spin on the original recipe. It really is super easy and the perfect weeknight meal. Only takes a few minutes to prepare and then goes straight to the oven. Hope you enjoy!

• 1 ready-made pie crust


• 1 1/2 cups cooked chicken (can be shredded or chopped)


• 1 cup black bean and corn salsa (this is a frozen bag of vegetables - you can used canned also)


• 2 tbsp taco seasoning


• juice of one lime


• 1/2 cup shredded cheese


• kosher salt

In a bowl, mix together chicken, (thawed/drained) corn/black beans, lime juice and taco seasoning.

Roll out pie crust on a baking sheet lined with parchment paper (or silicone baking mat) and pour chicken mixture into the center. Spread evenly leaving a one-inch border around the outside. Fold up the pie crust to help keep the mixture inside and give it a nice border. Sprinkle cheese over the top and add a small pinch of kosher salt to the borders of the crust.

Bake in a 350F oven for about 30-35 minutes or until the crust is slightly browned and cheese is completely melted.

Serve warm with sour cream, avocado, and salsa on the side. Serves 2.