SOUR CREAM CHICKEN TARTS
This is a simple recipe that looks like you spent a lot of time on it. This recipe makes TWO tarts (9-inch pie plates). I've made this once for friends, and it was creamy & delicious, full of flavor. It's sort of quiche-like, but I found it more full-bodied and not as "eggy." Served with a spinach salad & artichoke dip with pita toasts. Yum. I also think this would be good with mushrooms added, or artichokes.
Provided by newspapergal
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- (If using pie shells in foil pans, place baking sheet in preheating oven.).
- In medium saucepan, fry bacon until almost crisp.
- Add onion and saute, stirring, about 1 minute.
- Stir in chopped chicken, green chilies and salt.
- Cook 2 minutes, stirring well.
- Take off heat, drain any excess drippings& set aside.
- Divide bacon/chicken mixture and spread evenly between pie shells.
- Mix cheese together, and spread over bacon/chicken mixture.
- In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
- Add 1/3 cup milk; whisk.
- Pour mixture over one pie pan.
- Repeat sour cream-egg-milk mixture for 2nd pie pan.
- (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
- After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
- Remove from oven and let stand 5 minutes before slicing.
- Each tart yields 6 small slices.
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La Nena Rivera
[email protected]Overall, I was not impressed with this recipe.
Sinesipho Ncamile
[email protected]I think this recipe would be better with a different type of cheese.
Kingwahaj 505
[email protected]I found this recipe to be a bit too time-consuming.
Sruti Islam
[email protected]The crust was a bit too soggy for me.
shourov tanvir
[email protected]This recipe was a bit too bland for my taste.
Nantumbwe Angel
[email protected]This is my new go-to recipe for chicken pot pie.
Tina Reeve
[email protected]This recipe is a winner!
Torsha Jefferson
[email protected]I love the creamy filling and the crispy crust.
Abdul Nasir Abdullai
[email protected]This dish is so delicious and comforting. It's perfect for a cold winter night.
Maruf Mahmud
[email protected]I'm not a great cook, but this recipe was easy to follow and turned out great! I'll definitely be making it again.
Michael Bushman
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the creamy sauce and the crispy crust.
Alicia Eccles
[email protected]I love the versatility of this recipe. You can use any type of chicken you like, and you can add different vegetables to the filling. I've even made it with leftover turkey!
Moin Khan
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time, and it can be served warm or cold.
sir ah
[email protected]I'm not a big fan of sour cream, but I decided to give this recipe a try anyway. I'm glad I did! The sour cream flavor is not overpowering, and it really complements the chicken and vegetables.
Seth Legate
[email protected]This recipe is a great way to use up leftover chicken. I made it with some roasted chicken I had on hand, and it turned out great.
rkrimon Boss
[email protected]I made this dish last night, and my family loved it! The chicken was tender and juicy, and the sauce was flavorful and creamy. I'll definitely be making this again.
ABAYOMI Diamond
[email protected]This recipe is a keeper! It's easy to make, and the results are delicious. I especially love the crispy crust and the creamy filling.
Ikram Ullah
[email protected]I've been making this dish for years, and it's always a hit! The sour cream and cream cheese give it a rich and creamy flavor, and the chicken and vegetables add a nice savory balance. I like to serve it with a side of mashed potatoes or rice.