Chicken Pot Pie With Ricotta & Vegetables Recipe

Name: Chicken Pot Pie With Ricotta & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1/2 pounds organic whole boneless chicken breast; 8 ounces whole milk ricotta cheese, well drained; 1/4 cup milk; 4 large eggs, lightly beaten; 1 1/2 cups cooked Arborio rice (1/4 cup raw); 1 cup shredded provolone cheese; 1/4 cup chopped red onion; 1/2 cup chopped red bell pepper; 1/4 cup chopped fresh parsley; 2 tablespoons minced fresh basil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper; Salt to taste; Grinding of black pepper; 1 cup shredded zucchini; 1 cup toasted bread crumbs

Servings: persons

1 - 1/2 pounds organic whole boneless chicken breast
8 ounces whole milk ricotta cheese, well drained
1/4 cup milk
4 large eggs, lightly beaten
1 1/2 cups cooked Arborio rice (1/4 cup raw)
1 cup shredded provolone cheese
1/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
2 tablespoons minced fresh basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
Salt to taste
Grinding of black pepper
1 cup shredded zucchini
1 cup toasted bread crumbs

1
Preheat the oven to 350u00b0F.
2
Lightly coat the bottom and sides of a 9-inch spring form pan with oil or cooking spray. Set aside.
3
Place chicken in single layer in large saucepan and add enough water to cover the chicken by 1/2 inch. Bring the water to a boil, reduce the heat to simmer, and cover. Poach the chicken for 12 to 15 minutes or until the chicken is no longer pink inside. Drain and set aside to cool.
4
In a large bowl, beat the ricotta cheese until smooth. Beat in the milk and eggs until well combined. Cut the cooled chicken into bite-sized pieces. Add the chicken, rice, cheese, onion, pepper, parsley, basil, oregano, crushed pepper, salt, pepper, and zucchini to the egg mixture. Blend well.
5
Spread the mixture into the pan and place it on a baking sheet.
6
Bake for 30 minutes. Scatter the bread crumbs over the top and continue baking for 10 to 15 minutes or until the center is firm.
7
Cool slightly; place on a serving dish and remove the side and bottom of the pan. Serve warm.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: 1 - 1/2 pounds organic whole boneless chicken breast, 8 ounces whole milk ricotta cheese, well drained, 1/4 cup milk, 4 large eggs, lightly beaten, and more.

Yes, Chicken Pot Pie With Ricotta & Vegetables 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.

Chicken Pot Pie With Ricotta & Vegetables

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