The recipe Mediterranian chicken pie

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Mediterranian chicken pie recipe is a Dinner meal that takes 30 minutes to make. If you enjoy for Dinner, you will like Mediterranian chicken pie!

Mediterranian chicken pie

Mediterranian chicken pie Recipe
Mediterranian chicken pie

Easy to make large pot pie with real homemade ingredients, lots of flavor and good nutrition. Good for potlucks, freezes well and can be reheated in the microwave.

What Course Is Mediterranian chicken pie?

Mediterranian chicken pie is for Dinner.


How Long Does Mediterranian chicken pie Recipe Take To Prepare?

Mediterranian chicken pie takes 20 minutes to prepare.


How Long Does Mediterranian chicken pie Recipe Take To Cook?

Mediterranian chicken pie takes 30 minutes to cook.


How Many Servings Does Mediterranian chicken pie Recipe Make?

Mediterranian chicken pie makes 10 servings.


What Are The Ingredients For Mediterranian chicken pie Recipe?

The ingredients for Mediterranian chicken pie are:

1.5 lbs Chicken breast, poached and cubed
1 box (10 oz) frozen Spinach, thawed + drained
1.5 cup Cottage Cheese, Nonfat
4 oz plain Greek Yogurt
4 oz good Romano Cheese, grated
4 cloves pressed Garlic
2 Tbs Cavender's or other Greek spice blend
1 Tbs chicken bullion powder

1/2 cup Whole Wheat Flour
1/2 cup Organic Self-rising White Flour
1 tsp salt
2 large eggs
1 cup Milk, nonfat


How Do I Make Mediterranian chicken pie?

Here is how you make Mediterranian chicken pie:

Mix first 8 ingredients in bowl. Pour into a sprayed 9x13 glass dish. Mix second 5 ingredients together then pour over the top. Bake in 375 oven for about 30 minutes. Makes 10 servings.Number of Servings: 10Recipe submitted by SparkPeople user JODIBIRD1.


What's The Nutritional Info For Mediterranian chicken pie?

The nutritional information for Mediterranian chicken pie is:

  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 5.0 g
  • Cholesterol: 89.2 mg
  • Sodium: 693.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 28.3 g

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