Thaw pot pie crusts at room temperature until flexible.
Heat water in microwave 1 minute, add raisins and set aside.
Filling:
Combine chicken, honey, cilantro, green chiles, garlic salt, cumin, red pepper sauce in large mixing bowl.
Drain raisins, add to mixture and stir; fold in cheese and set aside.
Assembly:
Cut each pot pie crust in half; fill with 1 oz (#30 scoofilling.
Brush edge of crusts with beaten egg; fold in half.
Crimp or press with fork to seal and place on parchment-lined full sheet pan.
Brush tops with egg and bake as directed.
Bake
Convection Oven* 350°F 7-12 minutes
Standard oven 400°F 12-17 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Recipe Notes
GOURMET RANCH ITEM NUMBERS: G20161 CHICKEN BREAST TRIM PIECES 1/10# AVG G20162 CHICKEN BREAST TRIM PIECES 2/10# AVG G20163 CHICKEN BREAST TRIM PIECES 1/40# AVG