Italian Chicken Pie
Indulge in the comforting flavors of this Italian Chicken Pie, a hearty dish that combines tender chicken, a rich tomato-basil sauce, and irresistible layers of gooey mozzarella and Parmesan cheese—all encased in flaky puff pastry. Perfectly seasoned with garlic, oregano, and fresh basil, this savory pie is baked to golden perfection for a show-stopping meal that's both easy to prepare and packed with authentic Italian flair. Ideal for weeknight dinners or special occasions, this recipe takes just an hour to make and serves four, making it a family-friendly favorite. Pair it with a crisp green salad or a glass of your favorite red wine for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 teaspoon Dried oregano
- 10 leaves Fresh basil leaves
- 50 grams Grated Parmesan cheese
- 150 grams Mozzarella cheese
- 1 sheet Puff pastry sheet
- 1 large Egg
Instructions
Preheat your oven to 200°C (400°F) and grease a 9-inch pie dish.
Heat olive oil in a large skillet over medium heat.
Season the chicken breast with salt and pepper, then cook in the skillet until lightly browned on both sides, about 4-5 minutes per side. Remove and set aside to cool slightly.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Stir in tomato paste and cook for 30 seconds. Then, add the crushed tomatoes, dried oregano, and simmer the sauce for 5-7 minutes, stirring occasionally.
Dice the cooked chicken into bite-sized pieces and return to the skillet. Mix to coat the chicken with the tomato sauce and remove from heat.
Add the fresh basil leaves and grated Parmesan cheese to the skillet, stirring to combine.
Roll out the puff pastry sheet to fit the pie dish, leaving some overhang for sealing.
Spoon the chicken and tomato mixture into the pie dish, spreading it evenly.
Top the filling with thin slices of mozzarella cheese.
Cover the pie with another layer of puff pastry or fold over the edges of the bottom layer for a rustic look. Seal the edges by pressing with a fork.
Beat the egg in a small bowl and brush it over the pastry for a golden finish.
Cut small slits into the pastry to allow steam to escape during baking.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy your Italian Chicken Pie!
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 7276 mg | 316% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 22.9 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1824 mg | 140% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3167 mg | 67% | |
*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.
