-
1
Preheat oven to 375 F.
-
2
Heat 1/2 tablespoon of oil in a medium frying pan over medium heat.
-
3
Add chicken into the hot oil and cook it for 5-6 minutes per side or until done.
-
4
Then remove it from the pan and place it to the side to cool.
-
5
Once cooled, chop it into bite-size pieces and set aside.
-
6
Heat the remaining olive oil in the pan and saute the vegetables and garlic for 5 minutes.
-
7
Then remove pan from heat and set aside.
-
8
In a small pot combine wine, cream cheese, and 1/2 cup of the shredded cheddar and heat over low heat until melted and warm.
-
9
Then set it aside.
-
10
Combine 1/2 cup of the half-and-half and egg in a small bowl and whisk.
-
11
Set aside.
-
12
In a large bowl mix together the vegetables, chicken, and cream cheese mixture.
-
13
Pour this into a pie dish.
-
14
Top with the half-and-half and egg mixture and the rest of the cheese.
-
15
Sift together the dry ingredients: baking powder, flour, and salt in a mixing bowl.
-
16
Then add 1 cup half-and-half, the agave, and softened butter to the bowl.
-
17
Using the bread hook on your stand mixer knead the dough until evenly mixed.
-
18
Then spread dough out on a floured surface and roll out until about 1 inch thick.
-
19
Place pie crust on top of the filling ingredients and score the top of the pie to let the steam escape.
-
20
Bake for 45-55 minutes.
