Chicken Crumb Pie
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INGREDIENTS 3/4 cup all-purpose flour
1 teaspoon dried basil, crushed or 1 tablespoon snipped fresh basil
1/4 cup butter
2 tablespoons milk
1 whole large chicken breast, skinned, boned, and cut into strips, about 1 pound
2 tablespoon all-purpose flour
1/3 cup chopped onion
1/3 cup chopped celery
1/2 cup chopped sweet green or red bell pepper
3 tablespoons butter
1/2 of a 3-ounce package cream cheese, cubed
1/4 cup dairy sour cream
1/4 cup milk
1/8 teaspoon pepper
Crumb Topper
Sweet green or red pepper strips, celery leaves, for garnish, optionalFOR THE CRUST - In a bowl stir together the 3/4 cup flour and basil. Cut in the 1/4 cup butter until pieces are the size of small peas. Stir in the 2 tablespoons milk until mixture is moistened. Press mixture evenly over the bottom and up the sides of a shallow casserole dish or a 7-inch pie plate. Bake in a 350 degree oven for 12 minutes. Remove from oven.
Meanwhile, coat chicken strips with the 2 tablespoons flour. In a large skillet cook onion, celery, and red and green peppers in the 3 tablespoons butter until the onion is tender, but not browned. Add chicken strips. Cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir in cream cheese, sour cream, the 1/4 cup milk, and pepper. Spoon chicken mixture into baked crust.
Bake, uncovered, in a 350 degree oven about 15 minutes or until heated through. Sprinke with Crumb Topper. Bake for 5 minutes more or until lightly browned. Garnish, if desired.
CRUMB TOPPER - In a small mixing bowl combine 1/4 cup seasoned fine dry bread crumbs, 1 tablespoon grated Parmesan cheese, and 1 tablespoon melted butter. Stir to mix well.