Baked Chicken Breast Casserole
45 min
We make this at least twice a month — creamy curry chicken that basically cooks itself. The kids actually eat it.
chickenbakedeasy
Chicken Pie with Spinach and Olives
Solid weeknight pie — works hot from the oven, cold in a lunchbox, or sliced up on a party spread.
Instructions
- 1
Crumble the butter into the flour with your fingers, then add water a little at a time until you get a smooth dough. Wrap it and let it rest in the fridge for about 30 minutes.
- 2
Press the dough out into a pie dish and prick the base all over with a fork. Bake at 200 °C for about 15 minutes.
- 3
Cut the chicken fillets into strips. Finely chop the onion and rinse the spinach.
- 4
Brown the chicken strips in a hot pan with the margarine. Add the onion and spinach and cook until the spinach has wilted down.
- 5
Whisk together the eggs, milk, salt and pepper.
- 6
Spread the chicken and spinach mixture evenly over the pre-baked base. Pour the egg mixture over the top, then scatter on the olives and cheese.
- 7
Bake the pie in the middle of the oven until the egg mixture has set, about 30 minutes.
Per average serving
686
Calories
kcal
24.4
Protein
g
45.5
Carbs
g
45.4
Fat
g
1.8g
Fiber
6.4g
Sugar
679mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
686
Calories
kcal
24.4
Protein
g
45.5
Carbs
g
45.4
Fat
g
1.8g
Fiber
6.4g
Sugar
679mg
Sodium
Tips from the kitchen
- The dough should just come together, not feel sticky. If it's crumbling apart, add water half a teaspoon at a time. Overworking it makes the crust tough, so stop mixing the moment it holds.
- Prick the base generously before blind baking. If you skip this or go light on the fork holes, the bottom puffs up and you lose that flat surface for the filling.
- Get the spinach properly wilted and then let the pan mixture cool for a few minutes before you pour it into the crust. Hot filling going onto a warm base is fine, but if the egg mixture hits a very hot pan of chicken, it starts to set unevenly before it even goes in the oven.
- The pie is done when the center doesn't wobble when you give the dish a gentle shake. A slight jiggle at the very middle is fine, it firms up as it cools. If the cheese is browning fast but the center still moves, cover it loosely with foil for the last 10 minutes.
- This pie slices much cleaner after it has rested for 10 minutes out of the oven. Cutting into it straight away means the egg custard runs and the slices fall apart.
Ways to vary it
- Swap the kalamata olives for sun-dried tomatoes if you want something a bit sweeter and less briny. About 8 to 10 halves works well.
- You can use leftover roast chicken instead of raw fillets. Skip the browning step and just mix the shredded meat with the softened onion and wilted spinach before spreading it in the crust.
- A handful of crumbled feta scattered over the top alongside the cheese adds a salty contrast that works well with the spinach and olives.
Storage & leftovers
Keeps well in the fridge for up to 3 days, covered. It freezes fine, though the pastry softens a little after thawing. Reheat slices in the oven at 180 °C for about 15 minutes rather than the microwave, which makes the crust go soggy.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the richness of the egg filling nicely. Warm crusty bread on the side works too if you are feeding a crowd.
UC
By Untrained ChefPublished 24 June 2026
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