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Help! Would this work???

byrd1956

Senior Member
Gold Member
Sep 5, 2007
2,266
77
I am batting zero this month. I have no Deep Dish Pie Plate, so do you think I could do this in the Bar Pan and use 2 pie crusts?
Barbecue Chicken Pie
Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
4 green onions with tops, thinly sliced (about 1/2 cup)
1 block (8 ounces) sharp cheddar cheese
3 cups chopped cooked chicken

2/3 cup barbecue sauce
1 container (8 ounces) reduced-fat sour cream
8 cherry tomatoes

Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown; cool completely.
2. Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate remaining cheese using Deluxe Cheese Grater. Set cheese aside.
3. Place chicken in Large Micro-Cooker®. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2 minutes. Stir in 1/2 cup of the grated cheese and half of the green onions.
4. To assemble pie, line bottom and sides of crust with sliced cheese. Spoon chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese. Using Easy Accent® Decorator, pipe sour cream around edge of pie. Slice cherry tomatoes in half and place on top of sour cream, cut sides up. Garnish with remaining green onions.
Yield: 8 servings

Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 18 g, Protein 24 g, Sodium 510 mg, Fiber less than 1 g

© 2013 The Pampered Chef used under license.
 

pchockeymom

Veteran Member
Jan 1, 2011
1,522
27
You could just use 1 crust, roll it out then fold up about 1 inch of the outside of the crust, pinch to stand, and bake on bar pan or pizza pan. Then fill as indicated. There's a dessert recipe in the All the Best that does something like this.
 

byrd1956

Senior Member
Gold Member
Sep 5, 2007
2,266
77
  • Thread starter
  • #3
oh, thank you! Now to contact the host!
 

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