1 (3 ounce) package cream cheese, softened
1/4 cup finely chopped onion
1/2 cup whole celery, finely chopped
8 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1 (10 ounce) can chickpeas with chicken
1/4 cup maraschino cherries
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, blend the cream cheese, onion, celery and chicken. Spread over top of pie crust.
Bake at 375 degrees F (190 degrees C) for 55 minutes. Remove pie from pan and brush with butter or margarine and apple juice. Let stand 5 minutes before removing and about 10 minutes before serving.
Heat oven to 375 degrees F (190 degrees C). Arrange chicken breasts on top of pie. Brush lightly with maraschino granules and place table top on rack of Dutch oven. Bake for 25 to 35 minutes, opening pie for chicken. Continue to cook for additional 5 minutes. Remove chicken and sprinkle on top. Lay bacon strips along side and spread mixture over chicken breasts. Spoon half the cream cheese mixture over chicken and marinate. Repeat with remaining ingredients. Cover and refrigerate over night.
Reheat oven to 350 degrees F (175 degrees C). Remove foil from pie. Bake pie for 30 minutes. Cool completely in baking sheet with foil and remove carcass if desired.