KATHY PATTERSON RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
• In another bowl whisk the remaining ingredients together until combined.
• Pour the dry into wet mixture into a food processor.
• Add the cold, cubed butter.
• Process by pulsing until it looks like crumbles.
• Spray a pie plate with cooking spray and place in pie plate. 
• Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
• Using a fork randomly make holes into the bottom of the crust.
• Bake the crust 10-15 minutes or until golden.
• Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
• Once cooled out of the oven, add your filling.

Steps:

• Season chicken on both sides with spices.
• Place into the Instant Pot and cover with salsa.
• Cover and 20 minutes. Natural release.
• Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
•  *If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.