Chipotle Chicken Pie Cups

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

  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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