CRUST:

1 (15 oz.) pkg. Pillsbury all ready pie crusts, one crust only

FILLING:

1 c. onions, chopped
1 (5 oz.) can chunk chicken, drained & flaked, or 1 c. cubed cooked chicken
1 (4 oz.) can green chilies, chopped
3/4 c. ripe olives, sliced, drained
4 oz. (1 c.) Monterey Jack or Cheddar cheese, shredded
1/2 c. milk
3 eggs
1/2 tsp. salt, if desired
1/4 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. pepper
3 drops hot pepper sauce

TOPPINGS:

Salsa
Sour cream
Avocado slices
Parsley, if desired

Thaw one pie crust, put into pie pan and pre-bake according to directions. Saute onions until golden yellow. To assemble pie, layer chicken, cooked onions, chilies, olives and cheese in cooked pie crust. In medium bowl, combine milk, 3 eggs, salt, cumin, garlic powder, pepper and hot pepper sauce. Blend well. Pour mixture slowly over cheese. Bake in 350 degree oven for 25 to 30 minutes or until pie is "set". Let stand on a flat surface 5 minutes before serving. Cut into wedges to serve; top each serving with salsa, sour cream, avocado slice and parsley. Serves 6 to 8.