Chicken and Veggie Pie Recipe

Name: Chicken and Veggie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup rice; 3 tablespoons extra virgin olive oil, divided; ¼ cup parmesan cheese, grated; 1 large egg, lightly beaten; pepper; 1 onion, finely chopped; 1 red bell pepper, thinly sliced; 2 garlic cloves, finely chopped; 1 (10 ounce) package frozen spinach, thawed (and squeezed dry); 2 teaspoons fresh rosemary, finely chopped; salt; 1 rotisserie-cooked chicken, meat removed (cut into 1/2 inch cubes); 9 ounces cheddar cheese, shredded

Servings: persons

⅔ cup rice
3 tablespoons extra virgin olive oil, divided
¼ cup parmesan cheese, grated
1 large egg, lightly beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 garlic cloves, finely chopped
1 (10 ounce) package frozen spinach, thawed (and squeezed dry)
2 teaspoons fresh rosemary, finely chopped
salt
1 rotisserie-cooked chicken, meat removed (cut into 1/2 inch cubes)
9 ounces cheddar cheese, shredded

1
["Preheat the oven to 425F.", "In a small saucepan, combine the rice with 1 1/3 cups water.", "Cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes.", "Let cool.", "Brush the sides of a 9-inch pie pan with 1 tablespoon olive oil.", "In a medium bowl, combine the cooled rice, parmesan cheese, egg, and a pinch of pepper.", "Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate.", "Bake the rice mixture for 10 minutes; set aside to cool.", "In a large, heavy skillet, heat the remaining 2 tablespoons oil over medium heat.", "Add the onion, bell pepper, and garlic, and cook until vegetables are golden, 15 to 20 minutes.", "Stir in the spinach and rosemary, season with salt and pepper, and cook for 5 minutes.", "Remove from the heat and let cool slightly.", "Stir in the chicken and 1 cup of the cheese.", "Lower the oven temperature to 375F Fill the ""crust"" with the chicken and vegetable filling, leaving a 1 inch border at the top of the crust.", "Sprinkle the top with the remaining cheese.", "Bake until the cheese is melted and bubbling, about 30 minutes.", "Note: prep time does not include time it takes to cool between steps."]

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup rice, 3 tablespoons extra virgin olive oil, divided, ¼ cup parmesan cheese, grated, 1 large egg, lightly beaten, and more.

Yes, Chicken and Veggie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken and Veggie Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions