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Savory Pie with Chicken and Goat Cheese

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 30 min
  • 80 min
  • $
Gatheredtable
adapted from Home Made Summer by Yvette Van Boven

Ingredients

  • 2 cups all-purpose flour
  • 1 1/4 sticks unsalted butter
  • sea salt and black pepper, to taste
  • 1 teaspoon cold water
  • 2 chicken breasts
  • 1 1/4 cup goat cheese
  • 3 eggs
  • 3/4 cup heavy cream
  • 2 tablespoons fresh dill

Directions

Prep: 1. Mix flour, butter, salt and water into a pliable ball. Add water if dough is too dry. Allow to rest in fridge for 30 minutes. 2. Meanwhile, poach chicken: bring 4 cups of water (or chicken stock) to a boil. Add chicken and return to a boil. Cook 3 minutes, then cover with a lid and remove from heat. Let stand until chicken is cooked through, about 15 minutes. Flipping halfway through. Remove from stock and chop. (or use leftover chicken!) 3. Chop fresh dill. Make: 1. Preheat oven to 350. 2. Cut chicken into small cubes and cut cheese into eight slices. 3. Beat eggs with cream; season with salt and pepper. 4. Grease a large pie pan or muffin tin. If using a muffin tin, divide dough into eight equal parts. 5. Roll out the dough on a surface dusted with flour. 6. If using a muffin tin: cut dough with a drinking glass, lay cut pieces into greased muffin pan. If using a pie pan: lay dough flat in pan. Trim the edges of the dough. 7. Arrange chicken and goat cheese in the muffin tins or pan, then top with cream mixture and sprinkle with dill. 8. Bake until golden brown for 20 minutes (if using muffin tin), or 45-55 minutes (for one large pie tin). Serve warm or cold.

Notes

If you're making one large pie instead of 8 mini pies, bake for 45-55 minutes.

Goes great with these recipes

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Baguette
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Simple Green Salad

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