Unwrapping the golden crust of a chicken and egg pie is akin to opening a treasure trove of warmth and nostalgia. This dish, cherished for its rich flavors and hearty nature, is a staple of comfort yet boasts a versatility that aligns with various dietary preferences.
Chicken and Egg Pie
Chicken and egg pies have been around for quite some time, evolving from the basic need to encase and cook meat or vegetables with some type of encasing material. Each country and each household has its own version of this classic dish, often passed down through generations. These pies were once essential food, providing both sustenance and a way to make the most of local ingredients.
The traditional accompaniment is often a simple Fresh Garden Vegetable Salad or a Broccoli and Apple Salad with Walnuts.
Ingredients
Serves: 3 Prep Time: 7 minutes Cook Time: 45 minutes
- 6 eggs
- 6 tablespoon melted cooking fat, extra for greasing a pan
- 1 red bell pepper, cut in cubes
- ¾ cup coconut milk
- 4 cups cooked chicken, roughly chopped
- 2 tablespoon curry powder
- Sea salt and freshly ground black pepper to taste
How to Make Chicken and Egg Pie
Preheat your oven to 400 F and grease a 10” round baking pie dish.
Whisk the eggs with the melted cooking fat and the coconut milk. Add the chicken, curry powder and bell pepper cubes and combine well. Season to taste with sea salt and freshly ground black pepper.
Pour the mixture in the baking dish and place in the oven to cook for about 45 minutes, until the top turns golden brown.
More Egg Recipes
If you love egg as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Chicken and Egg Pie
Equipment
- 3 baking dishes
Ingredients
- 6 eggs
- 6 tablespoon melted cooking fat extra for greasing a pan
- 1 red bell pepper cut in cubes
- ¾ cup coconut milk
- 4 cups cooked chicken roughly chopped
- 2 tablespoon curry powder
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F and grease a 10” round baking pie dish.
- Whisk the eggs with the melted cooking fat and the coconut milk. Add the chicken, curry powder and bell pepper cubes and combine well. Season to taste with sea salt and freshly ground black pepper.6 eggs, 6 tablespoon melted cooking fat, 1 red bell pepper, ¾ cup coconut milk, 4 cups cooked chicken, 2 tablespoon curry powder, Sea salt and freshly ground black pepper to taste
- Pour the mixture in the baking dish and place in the oven to cook for about 45 minutes, until the top turns golden brown.
Sheila says
Absolutely delicious, and quick & easy to make!