Chicken and Egg Pie
The chicken and egg pie is a beloved classic that knows no bounds, perfect for exploring the depth of your culinary passion.
Servings 3
Calories 814kcal
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.
Nutrition
Calories: 814kcal | Carbohydrates: 7g | Protein: 60g | Fat: 61g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 467mg | Sodium: 276mg | Potassium: 819mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1833IU | Vitamin C: 52mg | Calcium: 104mg | Iron: 7mg