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1
Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water.
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2
Knead dough, and cut into 2 pieces.
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3
With a rolling pin, roll out each crust large enough to cover a pie pan.
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4
Place 1 crust in a pie pan and remove excess crust.
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5
Refrigerate until ready to use.
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6
Set aside remaining crust in the refrigerator.
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7
Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts.
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8
Let marinate in refrigerator for 2 hours.
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9
Preheat a grill or grill pan.
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10
Grill chicken until cooked through and juices run clear.
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11
Let cool and shred.
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12
Preheat the oven to 375 degrees F.
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13
In a medium saucepan, melt butter over medium heat.
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14
Add onions and cook until onions are soft, about 5 minutes.
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15
Add garlic and let cook for 1 minute.
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16
Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles.
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17
Stir in 1/2 cup of milk and 1 1/2 cups of cheese.
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18
Cook over medium heat for 10 minutes.
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19
Add shredded chicken and remove from the heat.
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20
Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust.
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21
Cut small slits in top crust and flute edges.
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22
Mix 1/4 cup of water with remaining 1 egg and beat well.
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23
Brush the egg mixture over the top crust.
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24
Bake for 30 minutes or until golden brown.
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25
Let cool 5 minutes.
