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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
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 |
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.
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