• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Chicken, Cheddar and Pecan Pie

April 12, 2015 by The Runaway Spoon Leave a Comment

IMG_0563 Chicken, Cheddar and Pecan PieIMG_0536 Chicken, Cheddar and Pecan Pie

The British have a brilliant tradition of savory pies that hasn’t quite translated to the American menu. Sure, we have chicken pot pie and the occasional quiche, but the traditional British pies of flaky pastry double crusts filled with meat and vegetables and rich sauces aren’t too common here. And it’s a shame. Because a savory pie makes a great meal. Now, I say all of this in praise of the supper pie, not because this is a traditional British style pie. I’ve gone pretty full on Southern here. The crumb crust and topping is reminiscent of our classic cheese straws, while the hearty chicken filling is studded with pecans, green onions and cheese – a few of our favorite things.

I love this pie as a homey dinner served with a lovely salad or a cup of creamy soup, but it also makes a nice brunch dish. The pie is best served warm, but is fine a room temperature for serving on a buffet or making ahead of time. 

IMG_0563 Chicken, Cheddar and Pecan Pie
Chicken, Cheddar and Pecan Pie
2015-04-07 12:47:16
IMG_0563 Chicken, Cheddar and Pecan Pie
Serves 6
Save Recipe
Print
For the Crust
  1. 1 cup all-purpose flour
  2. 1 cup grated sharp cheddar cheese
  3. ½ cup chopped pecans
  4. ½ teaspoon salt
  5. ¼ teaspoon paprika
  6. 6 Tablespoon vegetable oil
For the Filling
  1. 3 eggs
  2. 1 cup sour cream
  3. ½ cup chicken broth
  4. ¼ cup mayonnaise
  5. 1 teaspoon Worcestershire sauce
  6. ½ teaspoon salt
  7. ½ teaspoon ground black pepper
  8. a dash of hot sauce (or more to taste)
  9. 2 cups cooked chicken breast, diced
  10. 2 green onions, finely diced
  11. ¾ cup grated cheddar cheese
  12. ¼ cup chopped pecans
  13. pecan halves for decoration
Instructions
  1. Preheat the oven to 350°. Grease a deep 9-inch pie plate or tart pan.
For the Crust
  1. Pulse the flour, cheese, pecans, salt and paprika together in the bowl of a food processor until well combined. With the motor running, drizzle in the oil until the mixture is sticky, with the texture of wet sand. Remove ¾ cups of the crumbs and set aside.
  2. Press the remaining crumbs over the bottom and up the sides of the prepared pan to form a crust. Make sure there are no gaps. Bake the crust for 10 minutes then leave to cool.
For the filling
  1. Beat the eggs in a bowl, then whisk in the sour cream, chicken broth and mayonnaise until smooth. Add the Worcestershire, salt, pepper and hot sauce and whisk until combined. Fold in the chicken, green onions, cheese and pecans until everything is combined and well coated with the creamy mixture. Spoon the filling into the crust, making sure the chicken is distributed evenly. Sprinkle the reserved ¾ cup of crumbs evenly across the top of the filling. If you’d like, decoratively arrange some pecan halves on top of the pie.
  2. Bake the pie for 50 minutes to one hour minute until the filling is set and the top is golden. Let the pie sit for 5 – 10 minutes before slicing and serving warm.
By The Runaway Spoon
The Runaway Spoon https://therunawayspoon.com/

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email

Related

Related Posts

  • Southern Pecan Salad Dressing
  • Simple Butterscotch Pie
  • Crispy Buttermilk Baked Chicken

Filed Under: Breakfast And Brunch, Chicken, Meat Poultry Seafood, Snacks And Starters Tagged With: cheddar, chicken, green onions, pecan, pie

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2025 The Runaway Spoon