Ingredients

• 1/2 , 14.1-ounce
• 1 tablespoon oil from sun-dried tomato jar
• 0.5 cups frozen peas and carrots
• 0.25 cups oil-packed sun-dried tomatoes
• 1 cup rotisserie chicken breast
• 0.5 teaspoons garlic powder
• 6 large eggs
• 1 , 10.5-ounce
• freshly ground black pepper for garnish

Instructions

1. 1 Lightly dust a work surface and roll dough into a 12-inch circle. Transfer dough circle to a 9-inch pie dish, pressing into bottom and up sides. Trim overhanging dough to about 1 inch beyond edges; fold dough under and crimp as desired. Prick bottom and sides of crust with a fork. Freeze until firm, about 15 minutes.
2. 2 Meanwhile, place an oven rack in lower third of oven; preheat the oven to 450 degrees F (230 degrees C).
3. 3 Bake crust on the lower rack until light brown, about 10 minutes. Cool on a wire rack 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Stir in frozen vegetables and sun-dried tomatoes; cook, stirring often, until tomatoes are dark red and vegetables are heated through, about 2 minutes. Stir in chicken and garlic powder. Remove from heat and let cool for 10 minutes.
5. 5 Whisk together eggs and condensed soup in a bowl.
6. 6 Spoon chicken mixture in an even layer in bottom of pie crust. Pour egg mixture over chicken mixture. Using a fork, gently stir filling two to three times to allow egg mixture to seep down into chicken mixture.
7. 7 Bake on the lower rack in the preheated oven until edges of filling are set but center still jiggles slightly, 35 to 40 minutes (loosely cover crust with foil if needed to prevent overbrowning). Cool on a wire rack at least 15 minutes before serving. Garnish with black pepper.

Nutrition per serving