Easy Chicken and Vegetable Pie
Nowadays, we should make the most of our food, and that's why there are countless recipes that allow us to use vegetables, cooked meats, and other ingredients that, when combined, transform into delicious dishes with a personal touch that can be added through seasonings or garnishes. This recipe is an excellent way to use some vegetables and cooked chicken by transforming these ingredients into a delicious chicken and vegetable pie wrapped in puff pastry, giving...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Filling
roasted chicken breasts2lb
chopped Swiss chard or spinach1/2cup
medium onion, chopped1
small red bell pepper, chopped1
leeks, chopped2
tomato, peeled, seeded, and chopped1
green or black olives50g
Oil, as needed
Salt
Pepper
Nutmeg
Oregano
Pie Assembly
sheet of puff pastry for lining1- sheet of puff pastry for covering1
beaten egg for brushing1
Nutrition (per serving)
Calories
211.7kcal (10.58%)
Protein
27.6g (55.16%)
Carbs
1.4g (0.52%)
Sugars
0.3g (0.5%)
Healthy Fat
7.7g
Unhealthy Fat
2.9g
% Daily Value based on a 2000 calorie diet
How to make Easy Chicken and Vegetable Pie
Prepare the Filling
- Step 1
In a skillet, heat a few tablespoons of oil and sauté the chopped onion, bell pepper, and leeks.
- Step 2
Once the onion becomes translucent, add the chicken cut into small cubes, the chopped Swiss chard or spinach, and the peeled, seeded, and chopped tomato.
- Step 3
Season with salt, pepper, and nutmeg, and cook over low heat for a couple of minutes, stirring constantly to prevent the filling from sticking.
- Step 4
Remove from heat and let the filling cool.
Assemble the Pie
- Step 1
Use one sheet of puff pastry to line a baking dish.
- Step 2
Place the cooled filling on top, add the olives sliced into rounds, and sprinkle with a bit of oregano.
- Step 3
Cover with the second sheet of puff pastry and seal the edges well to prevent the filling from leaking during baking.
- Step 4
Brush the surface of the pie with the beaten egg.
Bake the Pie
- Step 1
Bake in a preheated oven at 180°C (350°F) for about 20 to 25 minutes.
- Step 2
Remove from the oven and let it cool slightly before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
211.7kcal (10.58%)
Protein
27.6g (55.16%)
Carbs
1.4g (0.52%)
Sugars
0.3g (0.5%)
Healthy Fat
7.7g
Unhealthy Fat
2.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure the filling is completely cooled before placing it on the puff pastry to prevent the dough from becoming soggy.
You can substitute Swiss chard or spinach with kale or any other leafy green of your choice.
For added flavor, sprinkle some grated cheese over the filling before covering it with the second sheet of puff pastry.
If you don't have puff pastry, you can use any savory tart dough as a substitute.
FAQS
Can I use leftover chicken for this recipe?
Yes, leftover chicken works perfectly for this recipe. Just shred or chop it into small pieces before adding it to the filling.
Can I freeze the pie?
Yes, you can freeze the pie either before or after baking. If freezing before baking, ensure the filling is completely cooled and wrap the pie tightly to prevent freezer burn.
What can I use instead of puff pastry?
You can use homemade oil-based dough, savory tart dough, or even phyllo dough as a substitute for puff pastry.
How can I make this recipe vegetarian?
To make this recipe vegetarian, replace the chicken with cooked lentils, chickpeas, or diced tofu.
Can I add cheese to the filling?
Yes, adding grated cheese like mozzarella, cheddar, or Parmesan to the filling can enhance the flavor of the pie.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia