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THE CHICKEN PIE

Yield: 1

THE CHICKEN PIE

THE CHICKEN PIE RECIPE

how to make a meat pie, light chicken pie with vegetables, rustic pie without a pasta base, celiac chicken pie, gluten-free savory pie

Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 400 g of chicken breast or boneless chicken
  • 1 clove of garlic
  • 400 g of potatoes
  • 100 g of raw leaf spinach
  • 3 whole eggs
  • 3 tablespoons of cream
  • 50 g of grated Parmesan cheese
  • 50 g of sweet provolone
  • 3 tablespoons of flaked almonds
  • salt and pepper

Instructions

    1. Cook the potatoes in their skins until half cooked (also in the microwave), cool, remove the skin, cut into cubes, and finish cooking in a pan with a little oil until crispy.
    2. Remove from the heat and brown the diced chicken with the garlic clove in their place without finishing cooking.
    3. Break the eggs into a mixing bowl, add the cheeses (reserving a spoonful of Parmesan cheese for the end), cream, and coarsely chopped raw spinach.
    4. Season with salt and pepper.
    5. Mix in the chicken and potato mixture thoroughly.
    6. Grease a cake pan and line the bottom with baking paper. Pour the mixture into the pan, pressing lightly, and top with the reserved almonds and cheese
    7. Cook for about 40 minutes at 180°F.

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 751Total Fat 32gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 384mgSodium 857mgCarbohydrates 36gFiber 5gSugar 3gProtein 78g

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