Chicken Ricotta Pie
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.
Servings 8 Servings
Calories 320kcal
Ingredients
- 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 Sprigs Thyme
- 1 Cup Ricotta Cheese
- 2 Pie Crusts Refrigerated
- 1 Egg Mix
- Salt and Pepper
- 1 Tablespoon Olive Oil
- Chives for garnish
Instructions
- 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
- Enjoy!
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 243mg | Potassium: 368mg | Fiber: 1g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 6.6mg | Calcium: 82mg | Iron: 1.7mg