Southwest Chicken Flat Pie

1 Pillsbury refrigerated pie crust (from 15-oz box)
2 cups shredded cooked chicken
1/2 cup salsa
2 green onions, chopped
1 T. cumin
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup canned black beans, drained, rinsed
1 cup shredded Cheddar cheese
1 egg, beaten
Optional Toppings:
Avocado slices
Chopped tomato
Shredded lettuce
Shredded Cheddar cheese
Chopped fresh cilantro
Sour cream
1. Heat oven to 425 degrees. Remove pie crust from refrigerator. Unroll and place flat on ungreased cookie sheet.
2. In large bowl, toss together chicken, salsa, onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and 1 cup cheese.
3. Fold crust edge over filling to form 1 1/2 inch border, pleating crust as necessary. Brush crust edge with beaten egg.
4. Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. To serve, top with optional garnishes.

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