Green Chili Pot Pie

1. 1

   Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water.

2. 2

   Knead dough, and cut into 2 pieces.

3. 3

   With a rolling pin, roll out each crust large enough to cover a pie pan.

4. 4

   Place 1 crust in a pie pan and remove excess crust.

5. 5

   Refrigerate until ready to use.

6. 6

   Set aside remaining crust in the refrigerator.

7. 7

   Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts.

8. 8

   Let marinate in refrigerator for 2 hours.

9. 9

   Preheat a grill or grill pan.

10. 10

    Grill chicken until cooked through and juices run clear.

11. 11

    Let cool and shred.

12. 12

    Preheat the oven to 375 degrees F.

13. 13

    In a medium saucepan, melt butter over medium heat.

14. 14

    Add onions and cook until onions are soft, about 5 minutes.

15. 15

    Add garlic and let cook for 1 minute.

16. 16

    Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles.

17. 17

    Stir in 1/2 cup of milk and 1 1/2 cups of cheese.

18. 18

    Cook over medium heat for 10 minutes.

19. 19

    Add shredded chicken and remove from the heat.

20. 20

    Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust.

21. 21

    Cut small slits in top crust and flute edges.

22. 22

    Mix 1/4 cup of water with remaining 1 egg and beat well.

23. 23

    Brush the egg mixture over the top crust.

24. 24

    Bake for 30 minutes or until golden brown.

25. 25

    Let cool 5 minutes.

* Per serving · 4 servings · Values may vary.