Italian Chicken Pie

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

Ingredients

• 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

Directions

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. 

Enjoy!