1 Pre baked bottom pie crust in deep dish
1 Sheet of Puff Pastry
3 cups Shredded Cooked Chicken
I always boil and bone my chicken for fresh stock
1.5 cups Grated Sharp Cheddar Cheese
3/4 cup Grated Mozzarella Cheese (for stringy effect)
2 Tbs Sour Cream
1.5 cups Hatch Valley 505 Green Chile – if you’ve the luxury of fresh green Chile use that!
Mix all together and season to taste.
Pre bake the bottom crust brushed with egg wash and salt
Roll out one sheet of puff pastry and cut full to fit pie pan. Lightly score the top into six slices. I used remainder of the sheet to create a ring trim as pictured. Do not cut vent holes as it will self vent at edge.
Pour filling into pre baked pie shell. If runny add more cheese or chicken. Filling should fill to top of pan
Place puff pastry on top of pie and place in the oven. Cook for 45 minutes. Watch carefully to not let the puff pastry burn