Notice in the picture I couldn't wait to bite into mine ... which explains the missing corner. Ooops!
Basically the recipe uses your favorite pie crust as the packet that holds all the delicious meaty filling. And please remember while making this that I typically don't use formal recipes but rather just start with a base like chicken and then add the rest of the ingredients by "feel", so to speak, without measurements.
4 pie crusts
2 large boneless, skinless chicken breasts cooked and shredded or chopped
1 tsp Cumin, salt and pepper to taste
1 package of cream cheese (8 ounces)
6 ounces of chopped green chilis (I prefer mild)
1 finely chopped small jalepeno
4 ounces of shredded monterey jack cheese
Make your favorite pie crust recipe or you could use a store bought brand. Roll out four pie rounds. Cook the chicken breasts in water with cumin, salt, and pepper until done. Remove from liquid to cool and then shred or chop. Discard liquid and add chicken back to pan. Add cream cheese, green chilis and chopped jalepeno and stir until blended and cream cheese is melted. Remove from heat.
Preheat oven to 350 degrees. Lay two pie crusts flat on your work surface. Imagine you have divided each round into quarters. Place a large spoon full of chicken mixture on each quarter (8 in all). Sprinkle cheese on the chicken mixture of each quarter. Now place the remaining two pastry rounds atop each of the rounds with the chicken mixture to cover. With a pastry cutter or pizza slicer, quarter the two individual rounds. Take each pie wedge and crimp the edges with a fork to seal them together.
Place the eight individual sealed pie wedges on a greased baking sheet. Bake for 17 to 20 minutes or until the crust are golden brown. Cool them slightly and then dig in!
Enjoy!
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