Chicken, Corn And Zucchini Pie – a delicious recipe with oil, zucchini, rotisserie, corn, Cheddar cheese, green onions. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Lightly grease four 4-inch pie dishes.
2
Lightly roll out pie crusts on floured surface. Cut a 5 1/2-inch circle and a 4 3/4-inch circle from each of the pie crusts. Press the larger circles into the prepared dishes, extending pastry over the edge. Refrigerate smaller circles until needed.
3
Line the crusts with parchment paper and fill with dried beans, rice or pasta. Bake for 10 mins. Remove the paper and filling.
4
Meanwhile, heat the oil in a large skillet on high heat. Saute the zucchini for 3 mins until golden and tender. Transfer to a large bowl with the chicken, corn, cheese and onion. Season to taste.
5
Spoon the chicken mixture evenly into the pie crusts. Brush the crust edges with milk. Place the smaller pie crust circles over the chicken filling to cover. Pinch the edges to seal. Brush the tops with milk. With a sharp knife, cut a small air vent into the middle of the pie crust top.
6
Bake for 25-30 mins until the crust is golden. Serve with salad.
669
kcal
Calories
48
g
Fat
13
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None refrigerated pie crusts, 2 tsp oil, 2 small zucchini, halved lengthwise and sliced, 2 cups sliced rotisserie or roast chicken, and more.
Yes, Chicken, Corn And Zucchini 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.
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