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SMF Kitchen
@smfchicken
00:15
Prep
00:40
Cook
00:55
Total Time
Ingredients & Directions
Directions
Chicken Pesto Brunch Pie
9"
Prepared pie pastry dough (store bought or homemade)
1 cup
Cooked shredded or chopped Springer Mountain Farms Chicken (either thighs or breasts equally well) 1/2
1 cup
Shredded mozzarella cheese
4
Egg yolks, beaten
1 cup
Heavy whipping cream
2 tablespoons
Prepared pesto sauce
1 1/2 teaspoons
Salt
1/2 teaspoon
Pepper
10-12
Spears of thin asparagus*
10
Grape tomatoes, cut in half and seasoned with salt and pepper to taste
2 tablespoons
Parmesan cheese, grated
2 tablespoons
Fresh parsley, minced
Additional pesto for garnish on top of pie once cooked
- Preheat oven to 375F.
- Place dough in pie plate and prick sides and bottom with a fork.
- Spread cooked chicken over bottom of crust, and then add shredded mozzarella cheese to cover the chicken.
- In a medium bowl, mix together the whisked egg yolk, heavy cream, pesto, salt and pepper until combined; pour over chicken and cheese mixture in pie crust.
- Place asparagus spears & halved grape tomatoes over the top of the pie, and sprinkle grated parmesan cheese and parsley over the entire pie mixture.
- Place in oven and cook approximately 40-50 minutes or until pie is set and cheese/egg mixture has browned.
- Remove from oven and drizzle additional pesto on top of pie if desired.
- Let sit 10-15 minutes before slicing and serving.
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Chicken Pesto Brunch Pie
SMF Kitchen
@smfchicken
Yield: 6-8
00:15
Prep
00:40
Cook
00:55 Total Time
Ingredients
Directions
Chicken Pesto Brunch Pie
9"
Prepared pie pastry dough (store bought or homemade)
1 cup
Cooked shredded or chopped Springer Mountain Farms Chicken (either thighs or breasts equally well) 1/2
1 cup
Shredded mozzarella cheese
4
Egg yolks, beaten
1 cup
Heavy whipping cream
2 tablespoons
Prepared pesto sauce
1 1/2 teaspoons
Salt
1/2 teaspoon
Pepper
10-12
Spears of thin asparagus*
10
Grape tomatoes, cut in half and seasoned with salt and pepper to taste
2 tablespoons
Parmesan cheese, grated
2 tablespoons
Fresh parsley, minced
Additional pesto for garnish on top of pie once cooked
- Preheat oven to 375F.
- Place dough in pie plate and prick sides and bottom with a fork.
- Spread cooked chicken over bottom of crust, and then add shredded mozzarella cheese to cover the chicken.
- In a medium bowl, mix together the whisked egg yolk, heavy cream, pesto, salt and pepper until combined; pour over chicken and cheese mixture in pie crust.
- Place asparagus spears & halved grape tomatoes over the top of the pie, and sprinkle grated parmesan cheese and parsley over the entire pie mixture.
- Place in oven and cook approximately 40-50 minutes or until pie is set and cheese/egg mixture has browned.
- Remove from oven and drizzle additional pesto on top of pie if desired.
- Let sit 10-15 minutes before slicing and serving.
