This Italian version of a baked pie is really quite tasty. Kind of like a stuffed cheesy-bread, yet more like your favorite Italian meal tucked between some bread. We really enjoyed it, and think you will too.
Italian Chicken Pie – Adapted from Been There, Baked That
- 1 C shredded, cooked chicken
- 1/3 C shredded Parmesan cheese
- 1/2 C shredded Mozzarella cheese
- 1 tsp. basil
- 1 tsp. oregano
- pinch of red pepper flakes
- 1/2 tsp. minced garlic
- 1 can (14.5oz) diced tomatoes
- 1/2 C white whole wheat flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/8 C olive oil
- 1 1/8 C milk
- 2 eggs
Begin by combining the shredded chicken, 1/4 C of each cheese (Mozzarella and Parmesan) along with all the spices – 1 tsp. basil and 1 tsp. oregano, a pinch of red pepper flakes and 1/2 tsp. minced garlic – together in the bottom of a well-greased 9-inch pie plate.
Drain the diced tomatoes and layer those on top of the chicken.
Mix together the 1/2 C white whole wheat flour, 1 tsp. baking powder (measure that just slightly under 1 tsp.), and 3/4 tsp. salt. Whisk in 1/8 C olive oil, 1 1/8 C milk and 2 eggs. Pour that mixture over the top.
Bake, uncovered, at 375 for 35ish minutes until nicely golden brown and a knife inserted into the center comes out clean. Add remaining mozzarella cheese in the last 5 minutes of baking. Allow the dish to set for 10-minutes before slicing to serve.