One Pot Chicken & Feta Pie
Comfort food at its absolute finest. So easy but so so good!
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Cook: 60 MINS
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Preheat oven to 180°C/ 375°F.
Coat the chicken breasts all over in the olive oil, salt, pepper, smoked paprika and oregano.
For the pie filling, place the feta in the centre of a large baking dish, add the onion, pepper, cherry tomatoes and chicken stock. Sprinkle with a little more oregano and smoked paprika, then bake for 30 minutes.
Once baked, remove from the oven, shred the chicken breast using two forks and mash the feta. Mix it all together until combined, then stir in the spinach.
Increase the oven heat to 200°C/ 400°F. Flour a surface and roll out the pastry to fit your baking dish, trim off any excess pastry round the sides, brush all over with egg and then make indentations on the rim of the baking dish with the back of a fork. Bake the pie for 15-25 minutes, until pastry is golden and crispy all over.
Nutritional Info
Per serving:
Cals – 362
Carbs – 22.4g
Fat – 18g
Protein – 28.6g
Ingredients
Serves 4
- 2 chicken breasts - cut into halves.
- 1/2 tbsp of extra virgin olive oil.
- Salt and pepper, to taste.
- Tsp of smoked paprika.
- Oregano, to taste.
- 1 block of feta.
- 1 onion - thinly sliced.
- 2 bell peppers - thinly sliced.
- A handful of cherry tomatoes.
- 150ml of hot chicken stock.
- A few handfuls of baby spinach.
- 1 sheet of puff pastry ( we used about 3/4 of the whole sheet). *Keep the pastry in the fridge until ready use.
- 1 egg, to brush pastry.
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