Sky High Chicken and Vegetable Pie
This savoury chicken pie recipe is a one-stop meal, with vegetables, grains and protein all in one dish. Serve with a leafy green salad for the healthiest dinner, and pack leftovers for lunch.
| Servings |
| 6-8servings |
| Servings |
| 6-8servings |
Ingredients
- 1 large sweet onion cut into wedges
- 2 cups red peppers sliced
- 2 cups zucchini sliced
- 2 cups portabello mushrooms sliced
- 2 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups long-grain rice cooked and cooled
- 1 1/2 cups old cheddar grated, divided
- 1/2 cup onion grated
- 2 cups chicken cooked and shredded
- 1/4 cup fresh basil chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium-size bowl, toss onion, red peppers, zucchini and mushrooms with olive oil, garlic, salt and pepper. Spread on large rimmed baking sheet and roast in the centre of a 400 F (200 C) oven until tender, about 30 minutes. Let cool.
- In bowl, stir together rice, 1 cup (250 ml) cheese and grated onion until well combined.
- In a greased 8-inch (20 cm) spring-form pan, with damp fingers, press rice mixture into the bottom and up the sides. Arrange chicken in bottom of pan.
- Over chicken, layer onions, then peppers, then zucchini, then mushrooms. Sprinkle with basil and remaining cheese.
- Bake chicken and vegetable pie in a 375 F (190 C) oven until cheese is bubbling and golden, about 30 minutes.
