Ingredients
- 1 lb boneless chicken (breast or thighs)
- 2 cups Yukon Gold or red potatoes, diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup heavy cream
- 1 pie crust (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Prepare the Crust: If making from scratch, combine flour, butter, and a pinch of salt in a bowl. Mix until crumbly, then add cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: Set your oven to 400°F (200°C).
- Cook the Chicken: Heat a tablespoon of olive oil in a skillet over medium heat. Add finely chopped garlic and sauté until fragrant. Add the chicken, seasoned with salt, pepper, and herbs. Cook until golden brown and fully cooked, about 7-10 minutes.
- Prepare the Filling: In a bowl, combine the cooked chicken, diced potatoes, a splash of heavy cream, and cheeses. Mix thoroughly.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough until it’s about 1/8-inch thick. Cut into circles for tart pans.
- Fill the Tarts: Press the dough circles into the pans and fill with the chicken and potato mixture.
- Bake: Bake for about 25-30 minutes, until the crust is golden and cheese is bubbling.
- Serve and Enjoy: Let cool for a few minutes, then serve warm.
Notes
Experiment with different cheeses and vegetables for creative variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore