Green Chili Pumpkin Pot Pie

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Dough:
3 cups Trader Joe’s pumpkin bread and muffin mix
1 teaspoon salt
1 stick butter
1 cup shortening
2 eggs
1 tablespoon white vinegar
1/4 cup plus 2 tablespoons cold water

Filling:
2 limes, juiced
1 teaspoon dried Greek seasoning
2 large chicken breasts
2 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
2 cans cream of chicken soup
4 tomatoes, chopped
3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand)
1 teaspoon garlic salt
2 (4 oz) cans whole green chiles, drained, diced
1/2 cup milk
2-1/2 cups shredded sharp cheddar cheese

Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.

Filling: In a bowl mix lime juice, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours. Meanwhile, preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.

Preheat the oven to 375 degrees. In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.

Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust. Bake for 30 minutes or until golden brown. Let cool 5 minutes.

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