Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups cooked chicken, shredded
- 1 cup Bleuchâtel cheese, crumbled
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens.
5. Add the Bleuchâtel cheese, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage. Stir until the cheese is melted and the mixture is smooth.
6. Add the shredded chicken to the sauce and stir until well combined.
7. Pour the chicken mixture into the pre-made pie crust.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
9. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 14g
Cholesterol: 100mg
Sodium: 450mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- Bleuchâtel cheese can be substituted with any blue cheese or feta cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried herbs can be substituted with fresh herbs.
Variations:
- Add vegetables such as peas, carrots, or mushrooms to the filling.
- Use turkey instead of chicken.
- Make mini pies using a muffin tin.
Tips and tricks:
- To save time, use pre-cooked chicken.
- If the filling is too thick, add more milk or cream.
- If the crust is browning too quickly, cover it with foil.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs
- Chopped nuts
- Crumbled bacon
Pairings:
- White wine
- Beer
- Sparkling water
Suggested side dishes:
- Side salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thin, add more flour.
- If the crust is too dry, brush it with egg wash before baking.
Food safety advice:
- Make sure the chicken is fully cooked before adding it to the filling.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Bleuchâtel cheese is a type of blue cheese that originated in France.
Flavor profiles:
- Creamy
- Savory
- Tangy
Serving suggestions:
- Serve the pie hot with a side salad or roasted vegetables.
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