Chicken Ricotta Pie – layers of chicken, veggies and ricotta cheese inside 2 flaky pastries. Very easy to make and perfect for a quick weeknight dinner.
Chicken Ricotta Pie
Imagine layers of chicken, veggies and ricotta cheese inside 2 flaky pastries. Very easy to make and perfect for a quick weeknight dinner. It’s so pretty that you can also use it for entertaining. Serve it alongside a green salad and you’ll have the perfect meal.
I don’t know about you, but I am getting tired of chicken breasts, so this is a different way of serving them. If it were for my husband we would be eating grilled chicken every night. How boring!
You can also use leftover chicken from a previous meal or rotisserie chicken from the supermarket. That will speed up the process if you’re in a hurry.
Ricotta is a great ingredient to use while cooking. I really love playing with it in so many ways! With fruit in the morning, on a piece of toast with honey and bringing life to boring old chicken.
This Chicken Ricotta Pie is also a great way of getting rid of all those veggies about to go bad in your fridge. Toss them in there and your kids won’t even notice. 😉
Doesn’t everything taste better inside a pie? If you serve the same chicken and veggies without the crust, your family won’t be as excited to eat them. So start thinking what else you can put inside… In my husband’s case, Brussels Sprouts. He hates them! So I will be very sneaky next time with a Mystery Pie.
One thing I just noticed that I am lacking, is some nice pie plates. I have a little one and the rest are cake molds. All my other bakeware is square. Great excuse to go shopping tomorrow! Want to come?
Here’s a little video on how the Chicken Ricotta Pie is made. Hope you can try it at home. If you do, please tag me on instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.
- 2 Big Skinless Boneless Chicken Breasts cooked and chopped (may use leftover chicken or rotisserie chicken)
- 8 oz Mushrooms sliced
- 1 Big onion chopped
- 2 tomatoes chopped (may substitute for 1/2 can of diced tomatoes)
- 2 Springs of Thyme
- 1 Cup Ricotta Cheese
- 2 Pie Crusts Refrigerated
- 1 Egg Mix
- Salt and Pepper
- 1 Tablespoon Olive Oil
- Chives for garnish
Preheat Oven to 350 Degrees F.
If chicken is not cooked, place breasts on a pan and boil it with water or chicken stock until thoroughly cooked. Remove from heat and dice in small pieces
Place 1 pie crust in a round pie plate. Prick holes with a fork all over the surface to prevent it from bubbling up. Bake for 10 minutes and remove from oven and let cool
Meanwhile, heat the olive oil on a big skillet over medium heat
Add the onions and cook until softened. Season with salt and pepper
Add the mushrooms and cook until reduced. Toss in the thyme and the tomato. Stir until combined
Finally, toss in the chicken and mix
Add the chicken mixture into the pre-baked pie dough
Add the ricotta cheese on top covering the whole surface
Cover with the remaining pie dough and cut a few slits on top
Brush the entire pie top with the egg
Add salt and pepper
Bake for 20 minutes or until the pie is golden
Remove from oven and cool for 5-10 minutes before slicing
Check out these other chicken recipes