Chicken Pot Pie is one of my favorite comfort foods, as is quiche. Why not combine the two? This takes all of the requisite chicken pot pie ingredients and plunks them into a quiche format. It is totally perfect. I may have to make Macaroni and Cheese Quiche next. I’m not kidding.
Chicken Pot Pie Quiche (serves 6)
- 2 teaspoons canola or grapeseed oil
- 1 cup pearl onions cut in quarters
- ½ cup carrot, finely diced
- ½ cup celery, finely diced
- 3 eggs, lightly beaten
- 1 cup sour cream
- ½ teaspoon white pepper
- 1 teaspoon salt
- ½ cup peas (I used FRESH English peas now available at Trader Joe’s)
- 1 cup cooked chicken, finely diced
- 1 ½ cups gruyere and Swiss cheese, grated
- 1 prepared uncooked piecrust (defrost the crust according to package instructions)
Preheat oven to 350 degrees.
Heat olive oil in a small skillet over medium heat. Add the onions, carrots and celery and sauté until soft, 12 minutes. Take the onion mixture off the burner and allow it to cool slightly.
In a mixing bowl mix together the eggs and the sour cream. Add the salt and white pepper.
Put the defrosted piecrust into your pie pan. Press the crust into the pan. I find that frozen crusts when they defrost often break apart when you try to put them in the pan. Gently press the broken pieces together to form a complete crust. Reduce the oven temp to 325 and put the piecrust into the oven for 12 minutes. The crust should just start to bubble, but not brown. Remove.
Gently mix the onions, carrots, celery, peas, chicken and 1 cup of the grated cheese in the egg/sour cream mixture. Pour into the lightly baked piecrust. Sprinkle the last ½ cup of grated cheese over the top. Return the quiche to the oven and bake at 325 degrees until the quiche is set. This should take 45-55 minutes, depending on your oven. About halfway through the cooking cycle I place a piece of foil loosely over the top of my quiches to keep the crust from browning before the inside of the quiche is done. If you see the crust getting too brown get out the foil. Burnt crust is not a sign of cooking prowess. I stick a knife into my quiche to test if it is cooked through. If you can tell whether a quiche is done without taking this step, I am in awe. I embrace my quiche stab marks and my tinfoil. Serve quiche warm, or cool to room temperature, refrigerate, and serve the next day at room temp.