Cheesy Chicken And Heirloom Tomato Pie #Recipe @WholeFoods

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I was provided with a gift card to use toward my purchase at Whole Foods Market. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

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I love tomatoes. If you live here in New Jersey then you know we have some delicious tomatoes. I admit that I am somewhat ignorant as to the different types of tomatoes. I generally buy the varieties that I’m familiar with or for those adventurous moments, varieties that others have told me are good. One of the varieties that I am familiar with is Heirloom Tomatoes, of which there are different shapes, colors and sizes. They’re not always easy to find in grocery stores around here, sometimes you have to look for them. Whole Foods carries them, look at all of the different ones that they have.

Cherokee Purple

· Very large beefsteak variety that is purple or very dark red. It has a deep flavor and firm, dense texture that stand up to slicing. Serve brined cheeses such as feta or with a sweet drizzle of honey.

Marvel Stripe

· A large beefsteak variety that is yellow with an interior blush. It’s mild, sweet and fruity with low acidity; juicy and soft. Wonderful for gazpacho, paired with balsamic vinegar as a tomato relish or with earthy clothbound cheddar cheese.

Brandywine

· This large beefsteak variety can be pink or yellow. It is sweet with low acidity; this is considered a “slicing” tomato with excellent texture. It’s perfect for sandwiches, used as the base of a fresh summer salad or paired with the creamy saltiness of Parmigiano Reggiano cheese.

Evergreen

· Medium to large, this beefsteak variety is green even when ripe. Mild and sweet, try making tomato preserves, a sandwich with triple crème brie and baguette or breading and frying slices for fried green tomatoes.

Black Prince

· A medium-sized, round globe variety that can be purple or very dark red. Deep and sweetly flavored with firm texture. Sprinkle wedges with vinaigrette and fresh herbs for a simple treat; pair with Rogue Creamery Oregon Blue to match the tomato’s sweetness with a wonderful blue cheese.

Sun Gold

· Small and will be dark yellow or almost orange. Tangy and sweet, it’s perfect for an anytime snack, tossing into quick salads, baking on pizzas and flatbreads and pairing with Parrano cheese.

Black Cherry

· Small and will be purple or dark red. It’s very sweet and great in salads, roasting whole, baking into focaccia and pairing with Monterey Jack for a cream-of-tomato soup flavor combination.

The folks at Whole Foods challenged me to try and come up with a recipe highlighting these delicious tomatoes. I was astounded by all of the colors, shapes, and sizes of tomatoes. After speaking with one of the folks in the product department, I decided that I wanted to try and come up with something that would really highlight the flavor of the Heirloom Grape Tomato. So I bought 4 baskets of them, including Sun Gold and Black Cherry, along with some other things.

I had some recipes that would do very well with Heirloom Tomatoes, but I wanted to try and come up with something on my own. I’d spent days trying to figure out precisely what I was going to make, and hadn’t gotten much closer to an answer. I went into the fridge and while rummaging around, I got an idea. I got a couple more items out and had everything I needed to make my dish.

CHEESY CHICKEN AND HEIRLOOM TOMATO PIE

INGREDIENTS

• 2x premade refrigerated pie crusts
• 12 oz cooked chicken breast
• 1 pint Heirloom Grape Tomatoes
• 8 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 1/4 cup crumbled bacon
• 1 tbsp butter or margarine
• 1 tbsp garlic powder
• 1/2 tsp garlic powder for crust

Here’s how I made it.

Preheat the oven to 425. While the oven is preheating, put a premade pie crust into a pie plate. Then, cut the Heirloom Grape Tomatoes into halves. This only took a couple of minutes and it made them exactly bite sized, and gives the opportunity to remove most of the seeds with the tip of the knife as you’re cutting.

Next line the bottom of the pie crust with the tomatoes. Then cut the chicken into bite size chunks, about the same size as the tomato halves. Place the chicken into a medium sized bowl, along with the softened cream cheese. Stir that well, then add the garlic powder, shredded cheese and the bacon, stirring as you go along.

Next place the chicken mixture on top of the tomatoes in the pie plate. Then take the second pie crust and put it over top of the pie, pinching it shut and removing the excess dough. Or leave the dough, it certainly looks a little more finished. (I always take it off because the hubby prefers it that way.)

Next spread the softened butter or margarine on the crust. You could also use an egg wash but we prefer the taste of the butter. Bake on 425 for about 20 minutes, or until golden brown.

Remove from the oven. Wait a few minutes before slicing to serve.

The pie was delicious. The bacon and cheese were happy with the chicken and they all came together. The tomatoes sort of captured some of the melted, gooey cream cheese as well. The layer of the Heirloom Tomatoes also gave it an interesting texture being at the bottom of the pie, very different then just dough at the bottom of a pie.

Here are some other recipes, courtesy of Whole Foods, that highlight Heirloom Tomatoes.

• Heirloom Tomato BLT’s
• Savory Corn Tart with Heirloom Tomatoes
• Heirloom Tomato Salad with Basil-Yogurt Drizzle
• Grilled Heirloom Tomato and Pesto Pizzas
• Heirloom Tomato Salad with Goat Milk Brie
• Couscous-Filled Heirloom Tomatoes

MORE INFO

Whole Foods Market website

Whole Foods Market on Facebook

Whole Foods Market on Twitter

Whole Foods Market on Pinterest

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