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How to Make Chicken Pie Recipes

Because this skillet pot pie recipe relies on whole milk instead of cream, and is loaded with lean chicken breast and.

Cherry Pie With Almond Crumb Topping

2 cups chicken legs with bones removed.

Recipe Summary Cherry Pie With Almond Crumb Topping

This delicious and super easy cherry pie features a crunchy, streusel-like topping.

Ingredients | Chicken Pie Recipes

  • 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
  • ½ cup slivered almonds
  • ½ cup light brown sugar
  • ⅓ cup rolled oats
  • ⅓ cup all-purpose flour
  • ¾ teaspoon salt
  • 6 tablespoons cold, unsalted butter, cut into pieces
  • 2 pounds cherries, pitted
  • ½ lemon, juiced
  • ⅓ cup white sugar, or more to taste
  • ¼ cup cornstarch

    • Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Roll out pie crust and lay into a 9-inch pie pan.
  • Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
  • Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
  • Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
  • Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
  • This recipe calls for Chef John's Easy Homemade Pie Crust.

    • Info | Chicken Pie Recipes

    prep: 20 mins cook: 1 hr 15 mins additional: 15 mins total: 1 hr 50 mins Servings: 1 Yield: 1 9-inch pie

    TAG : Cherry Pie With Almond Crumb Topping

    Dessert Recipes, Pies, Fruit Pie Recipes, Cherry Pie Recipes,


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    • Images of Chicken Pie Recipes

    Chicken Pie Recipes - This chicken pot pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.

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