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Mexican Pot Pie

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Member since 2009
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Serves 6 | Prep Time 20 | Cook Time 40

Why I Love This Recipe

Ingredients You'll Need

2 large chicken breast, cooked and shredded
2 cans Rotel
1 can mixed veggies, drained
1/2 cup powdered cheese
1/4 cup sour cream
1 tsp onion powder
2 tsp garlic powder
1/4 tsp salt and pepper blend
1/2 cup mexican cheese
2 prepared pie crusts


Preheat oven to 400 degrees F.

Cut six 3-inch circles from the pie crust and six 4-inch circles and line 6 small pie/tart pans. Set aside.

Combine all other ingredients.

Place approximately 1/2 cup of chicken mixture in the center of each crust. Moisten the edges with water and place larger circles on top.

Use a fork to crimp the edges. Pierce the top with a fork.

Bake at 400 degrees F for 40 minutes or until lightly browned

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