Annie's Cooking Club

For the Dough:

1 cup and 2 tbs. of flour

1 stick butter, chilled              

3 tbs. water

Filling:

1 package of bacon

2 chicken breasts, boneless

1 package of shredded cheese

Egg solution:

2 eggs

1 cup of milk

¾ cup heavy cream           

pinch of salt

1 tbs. basil

Dough:

-Cut butter into pieces and using pasty blender, blend into flour until completely broken down. 

-Add 3 tbs. of water and mix until doughy.  Place dough in fridge for 30 minutes to an 1 hour. 

-Let set a few minutes before rolling.

Filling:

-While dough is chilling, fry bacon in skillet (reserving most of the grease).

-Cube chicken and fry in remaining bacon grease until outside is brown and inside is no longer pink.

-Set aside.

Egg solution:

-Beat eggs lightly.

-Add milk, heavy crème, salt, pepper and basil.

-Stir until mixed.

Crust:

-Roll dough  into a circle larger than pie pan

-place in pie pan and fix edges so that they are tall enough to hold all the solution

Bringing it together:

-Place bacon, chicken an cheese in pie crust

-Slowly pour egg solution so that all crevices are filled, until pie crust is full but not over flowing.

-Bake at 350 for 45 minutes or until liquid is set and top begins to brown.  Also test to see if a toothpick inserted into the center comes out clean.