Chicken Taco Pie

This recipe wasn't part of my Pie of the Month plan, but it looked good and we wanted to try it.   So YAY!  Extra Pie!!  It feels like a little bit healthier option than some of the pies I've made this year and turned out pretty darn good.  Plus it's pretty easy to make....BONUS!

Chicken Taco Pie

1 tube refrigerated crescent rolls (I used low-fat)
1 lb. ground chicken
1 envelope taco seasoning (I used low-sodium)
1 4 oz. can dropped green chilies
1/2 cup water
1/2 cup salsa
1/2 cup shredded Mexican blend cheese

Optional taco toppings:  
(Use any or all of the following according to your family's tastes).

1 cup shredded lettuce
1 medium tomato, diced
1 sm red bell pepper, diced
1 sm green bell pepper, diced
1 green onion, diced
2-3 Tbsp jalapeño slices, diced
Sour cream
Additional salsa and/or cheese

1. Preheat oven to 350*.  Unroll crescent dough and separate into triangles.  Press into greased 9" pie plate to form crust, sealing seems.  Bake 18-0 minutes, until golden.

2.  Meanwhile, in large skillet brown chicken until no longer pink, breaking into crumbles.  Drain.  Stir in water, taco seasoning, chilies, and salsa.  Bring to boil, reduce heat and simmer a few minutes.

3.  Spoon chicken mixture into prepared crust and top with cheese.  Bake an additional 8-10 minutes or until cheese is melted.

4.  Remove from oven and let stand 5 minutes.  Top with desired taco toppings.  Slice and serve.

Enjoy!