Mexican Pot Pie
CATEGORIES
INGREDIENTS
  • Cooking Time: 40
  • Servings: 6
  • Preparation Time: 20
  • 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
DIRECTIONS
  1. Preheat oven to 400 degrees F.
  2. Cut six 3-inch circles from the pie crust and six 4-inch circles and line 6 small pie/tart pans. Set aside.
  3. Combine all other ingredients.
  4. 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.
  5. Use a fork to crimp the edges. Pierce the top with a fork.
  6. Bake at 400 degrees F for 40 minutes or until lightly browned