Lana's chicken enchilada pot pie

Ingredients

1 package (15 oz.) refrigerated pie crust (or your own two-crust recipe)

2 T. oil

¼ c. flour

½ c. fat-free chicken broth

8 oz. canned diced green chiles

1 t. sugar

2-1/2 t. chili powder

1-1/4 t. ground cumin

¼ t. salt

¼ t. garlic powder

½ t. Worcestershire sauce

1 c. reduced-fat sour cream

1 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

3 c. shredded cooked chicken (or two large cans chicken, about 13 oz. each)

¼ c. chopped fresh tomatoes, well drained, for garnish, optional

2 T. chopped green onions for garnish, optional

Additional sour cream for serving, optional

Directions

1.      Pre-heat oven to 400 degrees Farenheit.  Remove pie crusts from refrigerator and follow directions on box to bring crusts to correct temperature – about 15-20 minutes for room temperataure.

2.      For filling, heat oil in medium saucepan over medium heat.  Sprinkle flour over oil, stirring constantly until flour is dissolved.  Add chicken broth and boil for 30 seconds, stirring constantly.  Lower heat to low.   Add green chiles, sugar, chili powder, ground cumin, salt, garlic powder and Worcestershire sauce and mix well.  Add sour cream and cheddar and mozzarella cheeses and stir until cheeses are melted and ingredients are well blended.  Remove from heat.  Add chicken and mix well. 

3.      Place one pie crust in a nine-inch pie plate (not deep dish).  Pour filling ingredients into prepared pie crust.  Place remaining pie crust on top of pie filling, crimping edges and cutting four slits in top crust to allow steam to escape.  Place pie on a baking sheet to catch any drips.  Bake pie for 35-45 minutes (30 to 35 minutes in convection oven) or until top is lightly browned.  If edges of crust brown too quickly, place a collar of foil around the edges of the crust.  Remove pie from oven and let stand 15 minutes before serving.  Garnish with chopped tomatoes and green onion, if desired.  Serve with additional sour cream, if desired.

4.      This pie freezes well. Just double or triple wrap in foil.  If baking the pie frozen, it will take about 70 minutes in a convection oven.  Make a collar of foil and put over the crimped crust to keep it from overbrowning or burning.