Sour Cream Chicken Tarts

Recipe by newspapergal
READY IN: 1hr 10mins


  • 1 12
    cups chopped cooked chicken (I used roast deli chicken)
  • 4
    slices bacon, chopped into short lengths
  • 1
    small white onion, finely chopped
  • 1
    (4 ounce) can chopped mild green chilies
  • 12
    teaspoon kosher salt
  • 2
    9-inch pie shells (I used frozen pie shells in foil pans)
  • 1
    cup shredded swiss cheese
  • 12
    cup shredded sharp cheddar cheese
  • 23
    cup sour cream, divided use
  • 4
    eggs, divided use
  • 23
    cup milk, divided use


  • Preheat oven to 400 degrees.
  • (If using pie shells in foil pans, place baking sheet in preheating oven.).
  • In medium saucepan, fry bacon until almost crisp.
  • Add onion and saute, stirring, about 1 minute.
  • Stir in chopped chicken, green chilies and salt.
  • Cook 2 minutes, stirring well.
  • Take off heat, drain any excess drippings& set aside.
  • Divide bacon/chicken mixture and spread evenly between pie shells.
  • Mix cheese together, and spread over bacon/chicken mixture.
  • In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
  • Add 1/3 cup milk; whisk.
  • Pour mixture over one pie pan.
  • Repeat sour cream-egg-milk mixture for 2nd pie pan.
  • (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
  • After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
  • Remove from oven and let stand 5 minutes before slicing.
  • Each tart yields 6 small slices.