INGREDIENTS
1
box refrigerated pie crusts
2 cups
shredded cooked chicken
4 oz
cream cheese, softened
1 cup
shredded Mexican blend cheese
1 4.5 ounce can
diced green chilis
1/2 cup
Tomatoes with green chili, drained (I used Rotel)
1/4 cup
diced green onions
1/2 tsp
salt
1/8 tsp
ground black pepper
1
egg, beaten