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Chipotle Chicken Pie Cups

Chipotle chiles in adobo sauce give these cute chicken cups plenty of smoky heat.

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  • prep time 30 min
  • total time 50 min
  • ingredients 6
  • servings 8
 

Ingredients

2
cups chopped cooked chicken
2/3
cup Old El Paso® Thick 'n Chunky salsa
2
canned chipotle chiles in adobo sauce (with 2 tablespoons adobo sauce)
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup shredded Cheddar cheese (2 oz)
Lettuce, sour cream, guacamole, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Coarsely chop chicken. Place chicken in medium bowl. In food processor, place salsa and chipotle chiles with adobo sauce. Cover; process until smooth. Add to chicken in bowl.
  • 2 Unroll pie crusts on work surface. Use 3 1/2- to 4-inch round cutter to cut total of 8 rounds from pie crusts. Press rounds into muffin cups. Place chicken mixture in cups.
  • 3 Bake 12 to 17 minutes or until filling is bubbly and pie crust is golden brown, topping with cheese during last 5 minutes of bake time. Cool 5 minutes; remove from muffin cups.
  • 4 Serve with remaining ingredients.
  • 1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Coarsely chop chicken. Place chicken in medium bowl. In food processor, place salsa and chipotle chiles with adobo sauce. Cover; process until smooth. Add to chicken in bowl.
  • 2 Unroll pie crusts on work surface. Use 3 1/2- to 4-inch round cutter to cut total of 8 rounds from pie crusts. Press rounds into muffin cups. Place chicken mixture in cups.
  • 3 Bake 12 to 17 minutes or until filling is bubbly and pie crust is golden brown, topping with cheese during last 5 minutes of bake time. Cool 5 minutes; remove from muffin cups.
  • 4 Serve with remaining ingredients.

EXPERT TIPS

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Expert Tips

For a milder flavor, omit the chipotle chiles in adobo sauce.

Nutritional information

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