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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.
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For a milder flavor, omit the chipotle chiles in adobo sauce.
To make pie pockets, heat oven to 400°F. Line cookie sheet with cooking parchment paper. Prepare chicken mixture as directed above. Cut each crust into quarters, making 8 wedges. Top half of each crust wedge with chicken mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on cookie sheet. Cut several small slits in top of each to allow steam to escape. Bake 17 to 20 minutes or until edges are golden brown, topping with the cheese during last 5 minutes of bake time. Remove from pan immediately. Serve with remaining ingredients.
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