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Biscuit Crusted Summer Fiesta Chicken Tart

  • Author: The Kitchen Whisperer

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Ingredients

Biscuit Crust

  • 2 cups flour, sifted (yes, sift it!)
  • 1 Tbl plus 1 tsp baking powder
  • 1 tsp salt
  • 1 stick cold butter, cubed
  • 1/2 cup cold milk

Filling

  • 2 Tbl extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • 1/4 cup red pepper, cubed
  • 1/4cup onion, cubed
  • 1 Tbl garlic, minced
  • 1 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 12 Tbl fresh cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbl Chicken Taco Seasoning
  • 1/4 lime juiced
  • 1 Tbl flour
  • 3 ounces softened cream cheese
  • 1 Tbl soft butter
  • 1 can black beans, rinsed and drained
  • 1/2 cup grated cheddar cheese

Instructions

  1. Preheat oven to 375F.
  2. In a medium bowl whisk together flour, salt and baking powder.
  3. Cut in the butter to resemble coarse cornmeal.
  4. Add the milk and quickly stir to gather dough into a ball.
  5. Divide the balls to where one is slightly bigger than the other (this will be used for the base).
  6. Lightly cover with plastic wrap.
  7. Heat the oil in medium heat.
  8. Add the peppers and onions to the pan and sauté for 5 minutes.
  9. Add the garlic and cook for 3 minutes.
  10. Add the chicken, cilantro, cumin, salt, pepper, taco seasoning and smoked paprika.
  11. Cook for 3 minutes, stirring to incorporate the spices.
  12. Add in the lime juice and stir.
  13. Continue cooking for 4-5 minutes or until the chicken is done.
  14. Add in the beans and stir.
  15. Making a spot in the middle of the juices, add in the flour and stir to combine, cooking the flour for 1 minute or 2.
  16. Add in the cream cheese and butter and gently combine, turning the heat off.
  17. Lightly spray a 9″ removable bottom tart pan.
  18. Roll out the larger dough and line the bottom and up/over the top slightly.
  19. Lay the cheese on the bottom crust and spread out evenly.
  20. Add all of the chicken mixture and top with the remaining pie crust.
  21. Gently pinch the top crust with the bottom crust to ensure a seal.
  22. Slit 2 holes in the top of the crust.
  23. Bake for 15-20 minutes or until the biscuit crust is done.
  24. Allow to cool for 10 minutes before removing from the tart pan.

Notes

If you don’t want to make the crust from scratch you can also use 1 roll of buttermilk flaky biscuits (just pat them down and lay them into the tart pan pressing the edges together)

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