This baby offers the spicy kick we all love in a jalapeno popper and the delicious, comforting experience of a pot pie!
As an added bonus, there are NO (school cafeteria style) peas or carrots in this pot pie!
Never trust anyone who says they like those..LOL! :)
In about an hour, you can be cracking through the flaky crust, that's topped with all the makings of a jalapeno popper, and digging into the cheesy, creamy, spicy chicken pot pie..Mmmm!
To yield 4 servings, you will need:
1 sheet frozen pie crust (thawed)
2 cups Panko crumbs
2 cans of Cream of Cheddar soup
1 cup milk (any fat content or skim is fine too)
4 cups of cooked, shredded chicken breast
2 garlic cloves (chopped)
1/2 tsp. Cumin
1/2 cup Cilantro (chopped)
2 eggs (for egg wash)
1/2 lb crispy bacon (for the topping)
1 cup shredded mozzarella
1/2 cup shredded cheddar (for the topping)
Unfold pie crust onto a lightly floured counter, roll out to allow for 4 equal portions, cut out the shape to fit over your pot pie dishes...set aside.
In a large bowl mix together:
1 of the jalapenos (chopped small)..for a milder version just leave this out!
|The End! :)|