Heat oven to 425°F. Remove pie crust from refrigerator. Unroll and place flat on ungreased cookie sheet.
In a large bowl, toss together shredded cooked chicken, salsa, green onions, cumin, chili powder, smoked paprika, salt, and pepper. Spoon chicken mixture onto center of pie crust, spreading to within 1 and 1/2 inches of the edge.
Top the chicken mixture with black beans and 1 cup of shredded Cheddar cheese.
Fold the crust edge over the filling to form a 1 and 1/2 inch border, pleating the crust as necessary. Brush the crust edge with the beaten egg.
Bake for 20 to 25 minutes or until the crust is golden brown. If necessary, during the last 10 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
Let the pie stand for 5 minutes before serving.
To serve, top with avocado slices, chopped tomato, shredded lettuce, shredded Cheddar cheese, chopped fresh cilantro, sliced limes or sour cream then cut into wedges.
Or, you can cut into wedges and top each individual serving as desired.
