Pampered Chef Recipes
Barbecue Chicken Pie
Ingredients
- 1/2 (15 ounce) package refrigerated pie crust (1 crust)
- 4 green onions with tops, thinly sliced (about 1/2 cup)
- 1 (8 ounce) block sharp Cheddar cheese
- 3 cups chopped cooked chicken
- 2/3 cup barbecue sauce
- 1 (8 ounce) container reduced-fat sour cream
- 8 cherry tomatoes
Instructions
- Heat oven to 425 degrees F.
- Let pie crust stand at room temperature for 15 minutes.
- Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom.
- Bake for 10 to 12 minutes or until golden brown; cool completely.
- Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate remaining cheese using Deluxe Cheese Grater. Set cheese aside.
- Place chicken in Large Micro-Cooker®. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2minutes.
- Stir in 1/2 cup of the grated cheese and half of the green onions.
- To assemble pie, line bottom and sides of crust with sliced cheese. Spoon chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese.
- Using Easy Accent® Decorator, pipe sour cream around edge of pie.
- Slice cherry tomatoes in half and place on top of sour cream, cut sides up. Garnish with remaining green onions.
Attribution
Recipe credit: Pampered Chef