Chicken pie is an excellent option for those who want to vary their dinner menu without giving up a balanced diet. When prepared with healthy ingredients, it becomes a meal rich in proteins, vitamins and fiber. In addition to promoting greater satiety, protein contributes to the maintenance of muscle mass and helps the body recover.

Below, check out protein-rich chicken pie recipes!

Ingredients

Massa

• 2 cups of finely flaked oats
• 2 eggs
• 6 ounces low-fat plain yogurt
• 2 tablespoons olive oil
• 1 teaspoon of chemical baking powder
• Salt and ground black pepper to taste
• Oil for greasing

Filling

• 500 g the chicken breast cooked and shredded
• 200 g cottage cheese
• 3 eggs
• 100 g of mashed ricotta
• 1/2 cup skimmed milk
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• Salt, chopped green chilli, ground black pepper and oregano to taste

Coverage

• 10 cherry tomatoes cut in half
• Chopped parsley and oregano to taste

Preparation mode

Massa

In a container, mix the oats, eggs, yogurt, olive oil, salt and black pepper until a homogeneous dough forms. Add the yeast last and mix gently. Spread the dough on the bottom and sides of the pan greased with olive oil, forming a uniform base.

Filling and assembly

In a bowl, mix the shredded chicken, cottage cheese, ricotta, eggs, milk, onion, garlic, green chillies and seasonings until you obtain a creamy filling. Pour the filling over the dough and distribute the cherry tomatoes on top. Sprinkle oregano.

Bake in a preheated oven at 180°C for around 40 minutes, or until the filling is firm and the surface is lightly golden. Remove from the oven, let rest for 10 minutes and finish with parsley before serving.

Ingredients

Massa

• 2 cups of whole wheat flour
• 1/2 cup oat flour
• 2 eggs
• 200 ml skimmed milk
• 3 tablespoons olive oil
• 1 teaspoon of chemical baking powder
• 1 pinch of salt
• Oregano to taste
• Oil for greasing

Filling

• 500 g of breast cooked chicken and shredded
• 2 cups of chopped spinach
• 200 g of mashed ricotta
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 1 tablespoon olive oil
• 2 tablespoons of cream
• Salt, ground black pepper and nutmeg powder to taste

Preparation mode

Massa

In a bowl, mix the whole wheat flour, oat flour, eggs, milk, olive oil, salt and oregano until a homogeneous dough forms. Add the yeast and mix gently. Book.

Filling

In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the spinach and cook quickly until wilted. Add the shredded chicken, season with salt, black pepper and nutmeg and mix well. Turn off the heat and add the ricotta and cream, forming a creamy filling.

Assembly

Pour half of the dough into a pan greased with olive oil, distribute the filling evenly and cover with the rest of the dough. Bake in a preheated oven at 180°C for 35 to 40 minutes, or until the surface is golden and the dough is completely baked. Wait about 10 minutes before unmolding and serving.

Ingredients

Massa

• 400 g boiled and mashed sweet potato
• 2 eggs
• 3 tablespoons of oat flour
• 1 tablespoon olive oil
• 1 teaspoon of chemical baking powder
• Salt, ground black pepper and nutmeg powder to taste
• Oil for greasing

Filling

• 600 g of breast cooked chicken and shredded
• 150 g of ricotta cream
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 1 seedless and chopped tomato
• 1/2 grated carrot
• Olive oil, paprika, chopped green chilli, oregano, salt and ground black pepper to taste

Preparation mode

Massa

In a bowl, mix the mashed sweet potato, eggs, oat flour, olive oil, seasonings and yeast until a homogeneous dough forms. Book.

Filling

In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the tomato, carrot and shredded chicken. Season with paprika, oregano, salt and black pepper. Turn off the heat and mix the ricotta cream until you obtain a creamy filling.

Assembly

Spread half the dough on the bottom of the pan greased with olive oil. Cover with all the filling and finish with the rest of the dough, smoothing the surface with a spatula. Bake in a preheated oven at 180°C for 35 to 40 minutes, or until the dough is firm and lightly golden. Let rest for 10 minutes before slicing and serving.

4. Skillet Chicken Pot Pie

Ingredients

Massa

• 2 eggs
• 3 tablespoons of oat flour
• 2 tablespoons low-fat natural yogurt
• 1 teaspoon of chemical baking powder
• Salt, ground black pepper and oregano to taste
• Oil for greasing

Filling

• 200 g the chicken breast cooked and shredded
• 2 tablespoons of cottage cheese
• 1/4 chopped onion
• 1 clove of minced garlic
• 2 tablespoons seedless and chopped tomatoes
• 1 tablespoon of green corn
• Salt, chopped green chilli, paprika and ground black pepper to taste

Preparation mode

Filling

Over medium heat, heat a non-stick frying pan and quickly sauté the onion and garlic. Add the shredded chicken, tomatoes, green corn, seasonings and mix for about 2 minutes. Turn off the heat and add the cottage cheese. Book.

Massa

In a bowl, mix the eggs, oat flour, yogurt, salt, black pepper and oregano until you obtain a homogeneous dough. Add the yeast last.

Assembly

Lightly grease a non-stick frying pan with olive oil, heat over medium heat and pour in half the dough. Spread the chicken filling over the dough, leaving a small border on the sides. Cover with the rest of the dough, cover the skillet and cook over low heat for about 6 to 8 minutes. Carefully flip the pie using a plate or lid and cook the other side for another 5 to 7 minutes, until golden brown. Serve while still hot.