Tuscan Tomato Upside Down Chicken Pies

One of my favorite things in the world is to impress our family with a beautiful dinner or dessert and secretly know that it was the easiest thing ever to make. The girls are the sweetest little souls about food with me. They know that Mommy and Daddy work hard on the food blog so of course they want to make us feel good, however they also are so supportive just because that’s who they are. These Tuscan Tomato Upside Down Chicken Pies made me feel so good and I almost wish they were more work to pull together than they are.

Cade has incredibly busy Tuesdays. It’s the day that work is always nuts and while serving as the Executive Secretary in our LDS ward he was gone even more. I wanted to find a meal that would be easy on me since a long day for the husband usually means longer for the wife too, but I also wanted something that would make Cade and the girls feel uplifted and at home.

I started by making my  because I thought it would feel so comforting to everyone, but then inspiration hit and I turned it a little fancier. A juicy, ripe tomato and a little olive oil dressing with bright seasonings took something very simple and made it beautiful. And there’s literally nothing else to it. You don’t have to slave away in the kitchen and if you choose to you can use puff pastry or crescent rolls as your dough. It’s all up to you.

I also love that while these were fantastic for dinner, I totally plan on using them as an appetizer this holiday season by using mini pans and smaller tomatoes. Aren’t they wonderful?!

Tuscan Tomato Upside Down Chicken Pies

Yield: 4-6 servings

Tuscan Tomato Upside Down Chicken Pies

Total Time: 25 mins

Prep Time: 10 mins

Cook Time: 15 mins

Print Recipe

Ingredients:

• 1 Can Crescent Rolls or Sheet of Puff Pastry
• 3 Chicken Breasts, cooked with 1 Teaspoon Tuscan Seasoning and salt and pepper
• 8 Ounces Cream Cheese (we use Neufchatel), softened
• 2 Tablespoons Butter, softened
• 1 Teaspoon Tuscan Seasoning (by McCormick)
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 Cup Cheese, shredded, we like Mozzarella or Cheddar but feta would be good too)

Marinade

• 2 Tomatoes, sliced
• 1/8 Cup Olive Oil
• 1 Teaspoon Tuscan Seasoning
• Salt and Pepper

Directions:

1. Heat the oven to 350 degrees.
2. In a small dish, mix the olive oil and Tuscan seasoning.
3. Using a pastry or basting brush, dip it in the marinade and brush the inside of a muffin pan.
4. Place a tomato slice in the bottom of each cup and sprinkle with a little salt and pepper.
5. In another bowl, mix the cooked chicken, cream cheese, seasonings, and cheese until smooth.
6. Set aside.
7. Roll out the crescent roll dough, pressing the seams together and using a large glass, cut out circles.
8. Carefully press the dough into each cup, bringing the dough up the sides like a bowl.
9. Fill with chicken mixture and top with another dough circle.
10. Brush the top of the dough with a little of the marinade and bake for 15-18 minutes or until golden.
11. Carefully slide a knife around the edges of each pie and flip over onto plates.
12. Drizzle a little of the marinade around each pie or brush the sides with it.

Serve immediately!

Nutrition Information

Yield: 4-6 servings, Serving Size: 1

• Amount Per Serving:
• Calories: 656 Calories
• Total Fat: 43.6g
• Cholesterol: 129.7mg
• Carbohydrates: 37.7g
• Fiber: 1.8g
• Sugar: 6.9g
• Protein: 29.2g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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