Last Saturday we went on a splendid outing to the Tulip Festival at Thanksgiving Point
There were over 250,000 bulbs in bloom
We tiptoed through the tulips for a couple of hours
So we were pretty tired and hungry when we got home.
I just pulled the thawed Fiesta Chicken Pie out of the refrigerator,
popped it in the oven and in 40 minutes...Viola, Dinner was Ready!
Lunch is Ready
1 3/4 cups flour
1 tsp salt
2/3 cup shortening
1/3 cup cold water
1 1/2 cups boneless skinless chicken breast, cooked, chopped
1 Tbl olive oil
2/3 cup onion, sliced
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1/4 cup yellow bell pepper, sliced
1 1/2 Tbl fajita seasoning
4 slices pepper Jack cheese
1/2 cup salsa
1 egg, beaten
Combine flour and salt. Cut in shortening until mixture is crumbly. Stir in enough water to moisten all the flour. Pat dough into a smooth, thick, flat disc. Wrap in waxed paper and refrigerate for at least one hour. Divide dough in half. On a lightly floured surface roll both halves into a large circles. Place one dough circle on a piece of extra heavy foil, on a baking sheet. Heat oil in a large skillet. Cook onion and bell peppers until tender but not browned. Add chicken and fajita seasoning. Mix well. Spoon chicken onto bottom crust to within 1- inch of edge all around. Arrange cheese on chicken. Top with salsa (use Chunky Salsa recipe). Brush edge of crust with water. Place remaining dough circle over filling. Press edges firmly together with a fork. Brush top with beaten egg. Top with another piece of extra heavy foil, folding top and bottom together to seal tightly. Label and freeze.
To serve: Take off top foil. Bake at 425ฐ for 35 to 45 minutes or until deep golden brown. Serve with sour cream and Chunky Salsa.