Dough: 3 cups Trader Joe’s pumpkin bread and muffin mix 1 teaspoon salt 1 stick butter 1 cup shortening 2 eggs 1 tablespoon white vinegar 1/4 cup plus 2 tablespoons cold water Filling: 2 limes, juiced 1 teaspoon dried Greek seasoning 2 large chicken breasts 2 tablespoons butter 1 small yellow onion, diced 3 cloves garlic, minced 2 cans cream of chicken soup 4 tomatoes, chopped 3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand) 1 teaspoon garlic salt 2 (4 oz) cans whole green chiles, drained, diced 1/2 cup milk 2-1/2 cups shredded sharp cheddar cheese Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator. Filling: In a bowl mix lime juice, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours. Meanwhile, preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred. Preheat the oven to 375 degrees. In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat. Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust. Bake for 30 minutes or until golden brown. Let cool 5 minutes.
