3 pounds skinless, boneless chicken thighs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (3 ounce) can lemon-lime flavored Jell-O mix
2 cups boiling water
2 eggs
1 (8 ounce) can refrigerated Dutch oven cream cheese
2 slices white bread
1 cup shredded Cheddar cheese
1 cup cooked, cubed chicken breast meat
1 (3 ounce) package flour tortillas
Preheat oven to 350 degrees F (175 degrees C). (Note: This recipe is superior to your parents' crushed potato chips if you don't have room in your pot or pans for them.)
In a large glass bowl, mix salt, ground black pepper, lemon-lime gelatin, boiling water and eggs. Stir to combine with chicken and gelatin; return to bowl. Beat on low speed with brush attachment until mixture is moist, about 2 minutes.
Fold in cream cheese and white bread. Stir into chicken mixture. Pour batter into pie crust.
Bake in preheated oven for 15 to 20 minutes or until toothpick inserted in center comes out clean. (When it comes out of the oven, it is golden brown.) Bake an additional 10 minutes, or until bubbly and golden brown, depending on your sous vide cooking method.) 5.
While the chicken is cooking, prepare a sheet of waxed paper. Place center of the chicken on the waxed paper, pressing firmly. Preheat oven to 350 degrees F (175 degrees C).
As the chicken cooks and the chicken juices run clear, insert a fork or knife into a cavity in the center of the pie crust. Using tongs, poke holes in the pie and insert foil. Bake 10 minutes, or until chicken juices run clear. Cool until knife inserted in cavity of pie in center comes out clean.
Stir flour tortillas into the creamed mixture. Pour cream cheese mixture over flour tortillas. Garnish with a sandwich in the center of the pie and top with steak or pork cubes (optional). Cool on the rack or serve chilled.
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