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Nutrition Facts
Serving Size 207 g
(Approx. 8 Servings)
Amount Per Serving
Calories 430 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 840 mg 35%
Total Carbohydrate 29 g 10%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 22 g
Vitamin A 80% • Iron 35%
Vitamin C 60% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mini Chicken Fajita Pot Pies

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

8 Texas Pie Company Frozen Pie Shells
2 medium carrots, well scrubbed
1/2 small red onion
1 small fresh poblano pepper, seeded
1 small red bell pepper, chopped (about 3/4 cup)
1 Tbsp olive oil
1 Lb Mi Tienda Chicken Fajitas
1/2 cup(s) H-E-B That Green Sauce, medium or mild
1/3 cup(s) crema Mexicana agria, (or sour cream)
1/4 cup(s) fresh cilantro, chopped
2 cup(s) H-E-B Fancy Shredded Monterey Jack Cheese, shredded
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Instructions

1
Preheat oven to 350ºF. Place pie shells on a rimmed baking sheet and par-cook for 20 minutes. Remove and set aside.
2
While crusts are cooking, use a food chopper or processor fit with the slicing blade to very thinly slice carrots, onion, poblano and bell pepper. Set aside.
3
Preheat a large skillet over medium-high heat. Add oil and fajita meat, breaking chicken apart with a spoon as it cooks. Cook about 10 minutes, or until chicken starts to turn golden brown but is not cooked all the way through.
4
Add sliced vegetables and cook 6 to 9 minutes, or until carrots begin to get tender.
5
Reduce heat to medium and add green sauce, crema and cilantro. Stir to combine then remove from heat.
6
Increase oven temperature to 400ºF. Spoon chicken mixture into par-cooked pie shells and top with cheese. Bake 5 to 7 minutes or until cheese starts to bubble and turn brown.
7
Optional garnish: serve with salsa and additional crema if desired.
8
Chef's Note: This recipe can also be done by thinly slicing vegetables by hand.
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