Chicken Roasted Bell Pepper Olive and Feta Pie
Bursting with Mediterranean flavors, this Chicken Roasted Bell Pepper Olive and Feta Pie combines tender chunks of seasoned chicken, sweet roasted bell peppers, briny black olives, and creamy crumbled feta cheese, all wrapped in a flaky, golden puff pastry. Infused with aromatic garlic, onion, and oregano, this savory pie delivers a perfect balance of savory and tangy notes. Ideal for a comforting family dinner or an impressive addition to a brunch spread, this dish is as beautiful as it is flavorful. Easy to prepare with a quick prep time and customizable as either a free-form tart or baked pie, it’s an irresistible crowd-pleaser that pairs wonderfully with a crisp side salad or a glass of light white wine.
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Recipe Information
Ingredients
- 2 pieces (about 300g total) Chicken breast
- 2 medium (sliced) Roasted bell peppers
- 0.5 cup Pitted black olives
- 0.75 cup (crumbled) Feta cheese
- 1 sheet (thawed if frozen) Puff pastry
- 1 small (finely diced) Onion
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- 1 large (beaten, for egg wash) Egg
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a pie dish if using one.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and diced chicken breast to the skillet. Cook until the chicken is no longer pink in the center, about 6-8 minutes. Season with salt, black pepper, and oregano.
Stir in the roasted bell peppers, black olives, and chopped parsley. Cook for another 2 minutes, then remove the mixture from the heat. Once slightly cooled, fold in the crumbled feta cheese.
On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle (or use it as is, depending on its size).
If using a pie dish, gently press the pastry into the dish, trimming any overhang. Alternatively, place the pastry on the prepared baking sheet and mound the chicken filling into the center, leaving a 1-1.5 inch border around the edges.
Fold the edges of the pastry up over the filling, pleating as needed to create a rustic look. Brush the pastry edges with the beaten egg wash.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
Remove the pie from the oven and let it cool for 5-10 minutes before serving. Garnish with additional chopped parsley, if desired.
Slice and serve the pie warm as a hearty meal or pair it with a side salad for a complete dish.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 726 mg | 56% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
