Corn, Chicken & Zucchini Pies – 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. Lightly roll out pastry on floured surface. Cut four 4 3/4-inch circles from the pastry for the top crusts. Place on a tray. Cover and refrigerate.
2
Cut four 5 1/2-inch circles from remaining pastry, joining pastry as necessary with a little water. Press pastry into prepared dishes, extending pastry over edge. Line crusts with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and filling.
3
Meanwhile, heat oil in a large skillet on high heat. Saute zucchini for 3-5 mins until golden and tender. Transfer to a large bowl with chicken, corn, cheese and onion. Season to taste.
4
Spoon chicken mixture evenly into pie crusts. Brush pastry edges with milk. Place top crusts over chicken filling to cover. Pinch edges to seal. Brush tops with milk. With a sharp knife, cut a small air vent into the pastry.
5
Bake for 25-30 mins until pastry 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 shredded rotisserie or roast chicken, and more.
Yes, Corn, Chicken & Zucchini Pies 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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