Recipe courtesy of Shane Jackson

Green Chili Pot Pie

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  • Level: Easy
  • Total: 2 hr
  • Prep: 1 hr
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

Dough:

3 cups muffin mix

1 teaspoon salt

1 stick butter

1 cup shortening

2 eggs

1 tablespoon white vinegar

1/4 cup plus 2 tablespoons cold water

Filling:

2 limes, juiced

1 teaspoon tequila

1 teaspoon Greek seasoning (recommended: Cavender's Seasoning)

2 large chicken breasts

2 tablespoons butter

1/2 yellow onion, diced

3 cloves garlic, minced

2 cans cream of chicken soup

4 tomatoes, chopped

3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand)

1 teaspoon garlic salt

1/2 cup roasted green chiles

1/2 cup milk

2 1/2 cups shredded sharp cheddar cheese

Directions

  1. Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
  2. Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
  3. Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
  4. Preheat the oven to 375 degrees F.
  5. In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
  6. Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
  7. Bake for 30 minutes or until golden brown. Let cool 5 minutes.