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MICROWAVE CHICKEN ENCHILADA PIE

CRUST:
1 (15 oz.) pkg. refrigerated all ready pie crust
1 egg
1 tsp. Worcestershire sauce

FILLING
1 c. chopped onions
1 (5 oz.) can chunk chicken or 1 c.cubed chicken
1 (4 oz.) can chopped green chilies, well drained
3/4 c. sliced ripe olives
4 oz. shredded cheddar cheese
1/2 c. milk
3 eggs
1/2 tsp. salt
1/4 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. pepper

TOPPINGS
Salsa
Dairy sour cream
Avocado slices
Parsley

Prepare pie crust according to directions on package. In medium bowl, combine 1 egg and Worcestershire sauce; blend well. Lightly brush over pie crust (reserve any remaining egg mixture for filling). Microwave on high for 7 minutes, rotating pie dish 1/2 turn once. Crust is done when surface appears dry and flaky. Place onions in small bowl, cover with plastic wrap. Microwave on high for 3 minutes and drain. To assemble pie, lay chicken, cooked onions, chilies, olives and cheese in cooked pie crust. In medium bowl, combine milk, 3 eggs, all seasonings and any remaining egg mixture; blend well. Pour mixture over all in pie dish. Microwave on high 8 to 11 minutes (or until knife inserted in center comes out clean). Let stand 5 minutes. Cut into wedges and top with any or all of the toppings. .