I posted a blog on September 22 where I outlined the simple steps to making an apple crostata. I referred to it as “apple pie without the fuss.” Well, this is chicken pie without the fuss. I’m becoming a real fan of the crostata.
The chicken crostata that I made last night was particularly easy because I had leftover chicken stew that I just spooned onto the crust, but any filling that you would use in a chicken pie would work.
1. Unfold a Pillsbury pie crust and place it on a parchment lined sheet pan.
2. Spoon the chicken pie filling onto the center of the flat pie crust. Leave about 1 1/2 inches around the edges. I has some pesto, so I put a thin layer on the crust under the filling, but it’s not necessary.
3. Fold up the sides around the filling. Brush the sides with an egg wash. Sprinkle with sea salt and freshly ground pepper.
4. Bake in a pre-heated 400 degree oven for 40 minutes.
Cranberry sauce. A salad. So easy. So good. A real bonus is the lack of cleanup. Throw away the parchment paper and you’re done!