Chili and Chicken Pie

 This is quick and easy. You can use fat free products and skim milk if you like, I prefer to keep the ingredients as natural as possible. HAPPY CINCO de MAYO

 

 

Serves: 6

Ingredients

• 1¼ lbs Extra Lean Ground Chicken
• 1 Deep Dish Pie Crust
• 2 -4oz. cans Diced Green Chiles 
• 1 cup Original Rotel Tomatoes, Drained
• ½ cup Diced Yellow Onions
• ½ cup  Shredded Cheddar Cheese
• ½ cup Shredded Pepper Jack Cheese
• ¼ cup Cream Cheese
• ¼ cup  Milk
• 2 tbsps Lime Juice
• 1 tsp Crushed or Minced Garlic
• 1 tsp Ancho Chile Pepper
• 1 tsp Sea Salt & Coarse Black Peppercorn – approx.

Instructions

1. Thaw frozen pie crust and bake as directed, baking until lightly browned but not fully cooked, ~75% complete. Remove from oven and allow to cool.
2. Saute onions in well-greased skillet over medium-high heat until translucent and browned. Reduce heat to medium, then add chicken, turning constantly until no pink parts remain. As chicken cooks, add salt, pepper, lime juice, garlic, and ancho chile pepper, combining thoroughly. Next, add rotel tomatoes, cream cheese, and milk, adding each one at a time. When all ingredients are well mixed, lower flame and allow to simmer for 5 minutes.
3. Using a slotted spoon, pour meat into pie crust until ¾ full, draining excess liquid as you do. Next, layer with chile peppers, then top with cheese. Bake at 450F for 15 minutes until cheese has melted and crust is well browned. Allow to cool slightly, then plate & se

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 Allow the pie slightly cool before slicing.