MEDITERRANEAN CHICKEN POT PIE
An easy Mediterranean Chicken Pot Pie made with phyllo dough. It has all the comforting flavors of the classic dish, yet is lighter, with a Mediterranean touch!
Provided by Denise Browning
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine.
- Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
- In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
- Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
- Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!
Nutrition Facts : Calories 1011 kcal, Carbohydrate 144 g, Protein 34 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 1890 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
SPANISH CHICKEN PIE
Roasted peppers, olives and paprika give this bake tons of flavour. It's a great way to use up leftover cooked chicken too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
- Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
- Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.
Nutrition Facts : Calories 421 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
MEDITERRANEAN CHICKEN PIE
This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online.
Provided by Korkin
Categories Savory Pies
Time 35m
Yield 2 individual pies, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
- Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
- For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.
Nutrition Facts : Calories 553.4, Fat 18.3, SaturatedFat 5.7, Cholesterol 158.1, Sodium 719.9, Carbohydrate 66.4, Fiber 13.5, Sugar 13.2, Protein 35.2
MEDITERRANEAN CHICKEN
As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It's a knockout main dish at my house. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.
Nutrition Facts : Calories 336 calories, Fat 18g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
MEDITERRANEAN PIE
This is a delicious savoury pie guaranteed to impress at a special breakfast or brunch! Its a favourite of Karen Brimacombe, one of the authors of the Best of Bridge series! Its too large a large pie for just the 2 of us - so I made half the recipe this morning in a Corning baking dish; it required 60 minutes of baking time. Editted to add comments: Since it would be easier to serve from a springform pan, I recently purchased a half-sized one from Dollarama!
Provided by CountryLady
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
- Remove from heat & stir in spinach; set aside.
- Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
- Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
- Repeat these layers.
- Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
- Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
- Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
- Let cool for 15 minutes; remove pan sides & cut into wedges.
Nutrition Facts : Calories 748.2, Fat 50.7, SaturatedFat 17.7, Cholesterol 251.8, Sodium 1055.7, Carbohydrate 44.2, Fiber 4.3, Sugar 3.5, Protein 30.1
MEDITERRANEAN CHICKEN
Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.
Provided by Robyn Webb
Categories Italian Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
- Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g
More about "mediterranean chicken pie recipes"
MEDITERRANEAN CHICKEN POT PIE | EAT. LIVE. TRAVEL. WRITE.
From eatlivetravelwrite.com
5/5 (1)Category MainServings 2Total Time 1 hr
- In a large skillet, heat about 1/2 tablespoon of the olive oil over medium heat. Add the onions, garlic and Herbes de Provence or thyme and cook, stirring constantly until the onion just starts to soften, about 3 minutes.
- Add the rest of the olive oil and the eggplant and cook, stirring from time to time, for 5 minutes. the eggplant will still be a little firm.
PASTILLA (AKA B'STILLA OR BISTEEYA) - MOROCCAN CHICKEN PIE
From cookingtheglobe.com
FLAKY CHICKEN PHYLLO PIE | MEDITERRANEAN DIET, HEALTHY …
From dianekochilas.com
MEDITERRANEAN CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
MEDITERRANEAN CHICKEN RECIPES: SOUPS, SALADS, ENTRéES …
From greatist.com
20+ FLAVOR-PACKED MEDITERRANEAN CHICKEN RECIPES
From eatingwell.com
10 BEST MEDITERRANEAN STYLE CHICKEN RECIPES | YUMMLY
From yummly.com
GARLIC LEMON HERB MEDITERRANEAN CHICKEN + POTATOES …
From cafedelites.com
10 BEST MEDITERRANEAN CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
LEMONY MEDITERRANEAN CHICKEN POT PIE
From dimitrasdishes.com
MEDITERRANEAN-STYLE CHICKEN PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category July Seasonal RecipesCuisine Mediterranean RecipesCalories 553 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Whisk together the butter, flour, milk and stock in a medium saucepan. Put the pan over a medium heat and cook for 10 minutes, whisking every minute or so to form a thick, smooth béchamel sauce.<span class="Apple-converted-space
- Scrunch up the filo sheets and put ona baking tray. Spray generously with oil and sprinkle each with a pinch of paprika. Bake in the oven for 10 minutes or until golden and crisp.
- Shred the chicken breasts using 2 forks. Once the béchamel sauce has thickened, stir in the ½ tsp paprika, chicken, chargrilled vegetables, the olive and feta mix and the oregano. Season to taste with salt, pepper and lemon juice, then cook until just boiling and the chicken is piping hot.
- Serve a generous spoonful of pie filling per person, topped with a piece of crisp filo. Serve with lemon wedges to squeeze over.
BEST PASTILLA RECIPE (SKILLET CHICKEN PIE) - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (15)Calories 382 per servingCategory Entree
MEDITERRANEAN CHICKEN RECIPE - TOM KERRIDGE
From tomkerridge.com
MEDITERRANEAN CHICKEN BAKE RECIPE - PILLSBURY.COM
From pillsbury.com
MEDITERRANEAN CHICKEN PIE RECIPE | CHICKEN PIE, SAVORY MEATS ...
From pinterest.com
MEDITERRANEAN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN-STYLE CHICKEN PIE | GIMME SOME OVEN
From gimmesomeoven.com
RECIPE: MEDITERRANEAN CHICKEN PIE - RECIPELINK.COM
From recipelink.com
RICK'S MEDITERRANEAN MARVELS: GREEK CHICKEN PIE (KOTOPITA)
From dailymail.co.uk
MEDITERRANEAN CHICKEN PIE - COOKIDOO® – THE OFFICIAL …
From cookidoo.international
GREEK CHICKEN PIE RECIPE (KOTOPITA) - REAL GREEK RECIPES
From realgreekrecipes.com
RECIPE: MEDITERRANEAN CHICKEN AND ARTICHOKE POTPIE
From seattletimes.com
MEDITERRANEAN PIE – THE BEST OF BRIDGE
From bestofbridge.com
MEDITERRANEAN CHICKEN CASSEROLE - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
MEDITERRANEAN CHICKEN PATTIES - AHEAD OF THYME
From aheadofthyme.com
MIDDLE EASTERN ROASTED CHICKEN - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
MEDITERRANEAN CHICKEN FILO PIE - MATTERS OF TASTE
From mattersoftaste.com.au
7 MEDITERRANEAN CHICKEN RECIPES YOU’LL LOVE
From mediterraneanliving.com
MEDITERRANEAN CHICKEN - LAUGHING SPATULA
From laughingspatula.com
MEDITERRANEAN CHICKEN PIE RECIPE BY CHEF.FOODIE | IFOOD.TV
From ifood.tv
LEMON CHICKEN PICCATA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MEDITERRANEAN CHICKEN RECIPE - DR. AXE
From draxe.com
MEDITERRANEAN BAKED CHICKEN DINNER | RECIPETIN EATS
From recipetineats.com
GRILLED TAHINI CHICKEN - RECIPE RUNNER
From reciperunner.com
MEDITERRANEAN CHICKEN RECIPE (20 MINS!) | WHOLESOME YUM
From wholesomeyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love