Chicken Ricotta Pie (Easy Weeknight Dinner)
Easy chicken ricotta pie made with flaky crust, tender chicken, vegetables, and creamy ricotta cheese. Perfect for a quick and comforting weeknight dinner.
Servings 8 Servings
Calories 360kcal
Ingredients
For Filling
- 2 large skinless boneless chicken breasts cooked and chopped (or rotisserie chicken)
- 8 oz mushrooms sliced
- 1 large onion chopped
- 2 tomatoes chopped (or 1/2 can diced tomatoes)
- 2 sprigs fresh thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
For Pie
- 1 cup ricotta cheese
- 2 refrigerated pie crusts
- 1 egg beaten (for egg wash)
For Garnish (optional)
- Fresh chives
Instructions
- Preheat oven to 350°F
- If using raw chicken, place it in a pot with water or chicken stock and cook until fully done; remove and chop into small pieces
- Place one pie crust into a pie dish, prick the bottom with a fork, and pre-bake for 10 minutes; remove and let cool slightly
- In a large skillet, heat olive oil over medium heat
- Add onion and cook until softened; season with salt and pepper
- Add mushrooms and cook until reduced
- Stir in tomatoes and thyme; cook for a few minutes until combined
- Add chopped chicken and mix well
- Spoon the filling into the pre-baked crust
- Spread ricotta cheese evenly over the top
- Cover with the second pie crust and cut a few slits on top
- Brush with beaten egg
- Bake for about 20–25 minutes, or until golden brown
- Remove from oven and let cool for 5–10 minutes before slicing
Notes
- Rotisserie chicken is a great shortcut for this recipe
- You can swap vegetables based on what you have on hand
- Let the pie rest before slicing so it holds its shape
- Add shredded mozzarella or parmesan for extra cheesiness
- Make sure to cut vents in the top crust to release steam
Nutrition
Calories: 360kcal | Carbohydrates: 25g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 73mg | Sodium: 243mg | Potassium: 376mg | Fiber: 2g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
