The aromatics alone from this herbed cracker crust savory pie are worth the effort.
Fresh rosemary and dill, coupled with sautéed potatoes, chicken, and bell pepper, atop a creamy layer, and then sprinkled with the earthy tang of gorgonzola highlight the true wonder of this homemade gluten-free cracker crust “short pie.”

Rosemary Dill Gorgonzola Potato Cracker Crust Short Pie

Rosemary Cracker Crust:
7.5 oz. rosemary scented crackers (gluten-free)
8 Tbs. butter, softened and chopped into small pieces

Preheat oven to 425 degrees.

In the bowl of a food processor, process the crackers into a coarse crumb.
Add the butter and pulse until fully combined.

Line a square or round tart pan (quick release or bottom easily removed) with parchment paper and press the cracker crumbs inside.

Bake for 12-14 minutes, until aromatic and golden brown.

Set aside to cool for 20-30 minutes.

Layers:
8 oz. whipped cream cheese
1 Tbs. butter
1 cup small white potatoes, sliced
1 cup pulled chicken breast
1/2 yellow bell pepper, seeded and chopped
1 clove garlic, smashed and minced
sea salt and pepper
2 tsp. fresh rosemary, chopped
2 tsp. fresh dill chopped
1/2 cup gorgonzola cheese, crumbled

2 tsp. fresh rosemary, chopped
2 tsp. fresh dill, chopped

Spread the whipped cream cheese over the top of the cooled cracker crust, in a smooth layer.

Heat the butter in a skillet over medium heat.
Add the potatoes and peppers and sauté until soft.
Add the chicken, salt and pepper, and fresh herbs.
Cook, coating in butter, and caramelizing.

Evenly distribute the sautéed filling over the top of the cream cheese layer.

Sprinkle with gorgonzola cheese and fresh herbs, along with addition ground pepper, if desired.