Mediterranean Diet Chicken and Mushroom Pie
Experience the irresistible fusion of wholesome ingredients and bold flavors with this Mediterranean Diet Chicken and Mushroom Pie. Packed with tender chicken breast, earthy cremini mushrooms, nutrient-rich spinach, and creamy feta cheese, this pie is enveloped in a golden, whole wheat crust that’s both nutritious and satisfying. A subtle hint of garlic and oregano enhances the aromatic filling, while a creamy broth-based sauce binds it all together. Perfect for those seeking a heart-healthy, high-protein meal, this recipe is a modern twist on classic comfort food, delivering Mediterranean-inspired goodness in every bite. Serve it fresh out of the oven for a hearty family dinner or a cozy gathering – it’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 2 pieces Boneless, skinless chicken breasts
- 250 grams, sliced Cremini mushrooms
- 150 grams Fresh spinach
- 100 grams, crumbled Feta cheese
- 2 tablespoons Whole wheat flour
- 240 milliliters Low-sodium chicken broth
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Whole wheat pie crust
- 1 beaten Egg
Instructions
Preheat the oven to 200°C (400°F).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Cube the chicken breasts and add them to the skillet, cooking until all sides are browned, about 5-6 minutes.
Add the sliced mushrooms to the skillet and cook until softened and most of the moisture has evaporated, around 5 minutes.
Stir in the fresh spinach and cook until wilted. Sprinkle the whole wheat flour over the mixture and stir well to coat.
Gradually pour in the chicken broth while stirring to create a creamy sauce. Add the dried oregano, salt, and black pepper.
Remove the skillet from heat and fold in the crumbled feta cheese. Allow the mixture to cool slightly.
Roll out the whole wheat pie crust and place it in a 9-inch pie dish, trimming any excess edges.
Pour the chicken and mushroom filling into the pie dish, spreading it evenly.
Cover the filling with another layer of pie crust, sealing the edges by crimping with a fork or fingers.
Brush the top of the pie crust with beaten egg to enhance browning.
Cut a few slits in the top crust to allow steam to escape during baking.
Bake the pie in the preheated oven for 35-40 minutes or until the crust is golden brown.
Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 18.2 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 871 mg | 67% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2838 mg | 60% | |
*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.
