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Chipotle Chicken Pie Cups

chipotle chicken pie cups Appetizer Mexican
Chipotle Chicken Pie Cups
  • Prep 30 min
  • Total 50 min
  • Ingredients 6
  • Servings 8

Chipotle chiles in adobo sauce give these cute chicken cups plenty of smoky heat. MORE+ LESS-

September 10, 2014
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
470mg
19%
Potassium
150mg
4%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
0g
Protein
13g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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