INGREDIENTS
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1 package refrigerated pie crusts
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2 cups chopped chicken
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4 oz softened cream cheese
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1 cup shredded mexican blend cheese
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1 (4.5oz) can diced green chilies
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1/2 cup Rotel (drained)
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1/4 cup diced green onions
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1/2 teaspoon salt
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⅛ teaspoon ground black pepper
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1 egg beaten