2 tablespoons olive oil
1 large red onion sliced thin
2 lbs. green tomatoes about 4 cups cleaned and cut into chunks
2 cups leftover chicken cut into bite size pieces
½ teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon lemon pepper
2 tablespoons all-purpose flour
Pinch chili flakes
½ cup whole wheat flour
1 teaspoon salt
1 teaspoon thyme
½ teaspoon lemon pepper
1 beaten egg
⅓ cup milk
Preheat oven to 375. In medium sauce pan cook onions slowly over medium heat, stirring every few minutes for 10 minutes add tomatoes cook 5 minutes longer stirring gently until onions have caramelized. Transfer onions and tomatoes to a large mixing bowl to allow to cool about 5 minutes. Add next 6 ingredients. Using a spoon, gently fold the mixture together taking care not to squash the tomatoes. Pour mixture into a 9-inch deep dish pie pan.
Mix all ingredients in one bowl. If not loose enough to pour add a little water being careful not to add too much.
Gently pour over tomato mixture. Bake at 375 for 20 minutes or until the filling begins to bubble and the crust is nicely brown.