Chicken breast pieces plays its role seasoned with pepper, chard, onion. You can use warm chicken so it for shredding as tender meat falls easily from the bones; cold meat is tougher to pull away.
½ medium onions
½ bunch Swiss chard
2 rotisserie chicken breasts
4 jarred sweet red cherry peppers
2 tbsp. olive oil
2 tsp. fresh thyme (or 1/2 teaspoon dried)
3 oz. feta cheese
1 refrigerated rolled pie crust
1 large Egg
Heat oven to 400 degrees F. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 teaspoon each salt and pepper. Fold in the feta cheese.
Working on a piece of parchment paper, roll the pie crust into a 14-inch circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2 1/2-inch border. Fold the border of the crust over the chicken mixture.
Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 25 to 30 minutes. Cover with foil if the filling is getting dark or dry. Serve with a green salad, if desired.