Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 1 refrigerated pie crust (from 15 oz. box)
• 1/2 cup sun-dried tomato pesto (from 8.5 oz. jar). divided use
• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 6 cups loosely packed fresh kale or spinach or combination
• 2 cups shredded leftover cooked chicken
• 1/4 tsp. pepper
• 1/2 cup shredded Italian cheese blend
• 1 medium plum tomato, thinly sliced
• 1 egg, beaten
• 1 Tbsp. chopped fresh basil

Directions

1. Heat oven to 375 degrees.
2. Line a large baking sheet with parchment paper. Unroll pie crust on sheet. Spread 1 Tbsp. pesto over crust to within 1 1/4 inches of edge.
3. In a large skillet on medium, heat oil. Cook onion and garlic 1 to 2 minutes or until tender, stirring often. Stir in kale or spinach, chicken, pepper and remaining pesto. Cook 2 to 3 minutes or until greens are wilted and chicken is heated. Stir often.
4. Spoon chicken mixture over center of crust to cover pesto. Fold edge of crust over filling, pleating as necessary. Top with tomato, overlapping slices, if necessary.
5. Brush crust with egg. Bake 30 to 25 minutes or until crust is golden. Sprinkle with basil; let stand 5 minutes before cutting into 6 slices.

Email to a friend | Print this recipe | Back