This hearty Fried Chicken Pie is a comforting twist on the classic shepherd’s pie, featuring crispy, golden-brown chicken meatballs simmered in a savory Italian-style tomato sauce. The dish is crowned with a layer of fluffy, buttery mashed potatoes and a sprinkle of sharp Parmesan cheese that melts into a delicious crust. It combines the tender texture of seasoned minced chicken with the bright acidity of passata and fresh herbs. Perfect for a cozy family dinner or a satisfying weeknight meal, this recipe delivers robust flavors and wholesome satisfaction. It’s an easy way to use up leftovers or create a new favorite from simple pantry staples.
Fried Chicken Pie
Description
This hearty Fried Chicken Pie is a comforting twist on the classic shepherd's pie, featuring crispy, golden-brown chicken meatballs simmered in a savory Italian-style tomato sauce. The dish is crowned with a layer of fluffy, buttery mashed potatoes and a sprinkle of sharp Parmesan cheese that melts into a delicious crust. It combines the tender texture of seasoned minced chicken with the bright acidity of passata and fresh herbs. Perfect for a cozy family dinner or a satisfying weeknight meal, this recipe delivers robust flavors and wholesome satisfaction. It&# 226;ÂÂs an easy way to use up leftovers or create a new favorite from simple pantry staples.Ingredients
Directions
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Remove crust from bread and tear into small pieces; place in a bowl.
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Add milk to the bread and let stand for 5 minutes until absorbed.
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Add minced chicken, egg, half the parsley, finely chopped onion, and minced garlic to the bread mixture.
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Season with salt and pepper, then squeeze and knead the mixture by hand until it forms a paste-like consistency.
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Shape a tablespoon of the chicken mixture around each piece of mozzarella cheese.
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Roll the mixture into 12 smooth balls.
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Heat oil in a deep frying pan over moderate heat.
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Add meatballs to the pan and cook, turning occasionally, for 5 minutes until browned on all sides.
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Transfer the browned meatballs to a heatproof plate.
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In the same pan, sauté the onion and garlic briefly, then add passata, water, and crumbled stock cube.
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Simmer the sauce for 5 minutes, then return the meatballs to the pan to coat in sauce.
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Spoon the chicken and sauce mixture into a baking dish.
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Top with creamy mashed potatoes and sprinkle with finely grated Parmesan cheese.
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Bake in a preheated oven at 200ðC (400ðF) for 15-20 minutes until the topping is golden and the filling is bubbling.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 81.0kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.2g6%
- Cholesterol 17.8mg6%
- Sodium 16.4mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list provided in the source was incomplete. This recipe assumes standard additions for a chicken pie: minced chicken, bread, milk, egg, parsley, onion, garlic, mozzarella cheese, and mashed potatoes.
For the mashed potato topping, use leftover mashed potatoes or prepare fresh by boiling potatoes, mashing with butter and milk, and seasoning well.
If you do not have mozzarella, you can omit the cheese centers or use a different mild melting cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the topping.
