Chicken & Vegetable Almond Pie
A simple savoury lunch featuring Piccola Cucina Unsweetened Almond Pie Shell, tender chicken, colourful vegetables, and a creamy egg filling. It’s a great option when you want a comforting lunch in a naturally portioned format.
Ingredients
1 Piccola Cucina Unsweetened Almond Pie Shell
100 g cooked chicken, diced
¼ cup broccoli, finely chopped
¼ cup red bell pepper, diced
¼ cup baby spinach, chopped
2 eggs
¼ cup milk of choice
¼ cup shredded cheese
1 tbsp chopped green onion
Salt and pepper, to taste
¼ tsp garlic powder
Instructions
1
Preheat oven to 375°F (190°C).
2
Place the chicken and vegetables into the almond pie shell.
3
In a small bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4
Pour the egg mixture over the filling.
5
Sprinkle the cheese and green onion over the top.
6
Bake for 25–30 minutes, or until the centre is set and lightly golden.
7
Let cool for a few minutes before slicing.
9
Serving idea: Serve with a small side salad or fresh vegetables for a balanced lunch.
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