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Quick Chicken Pie

Leftover mashed potatoes are no problem when you use them to make a flaky crust for a yummy pie.



  • Olive oil for frying
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken breast, cooked and shredded
  • 1 cup tomato paste
  • Salt to taste
  • Black pepper to taste
  • Chopped parsley to taste
  • 2 cups milk
  • 1 cup oil
  • 2 tablespoons butter
  • 5 eggs
  • 2 potatoes, cooked and mashed
  • 2 cups wheat flour
  • 1 tablespoon baking powder
  • 1 cup Catupiry cheese
  • 1 1/2 cups mozzarella cheese

Let's get Cooking...

  1. In a pan, fry the onion and garlic, then add the chicken and cook until golden.
  2. Add the tomato paste, season with salt, pepper and chopped parsley. Set aside.
  3. In a blender, beat the milk, oil, butter, eggs and mashed potatoes. Transfer to a bowl and add the wheat flour, baking powder and a pinch of salt.
  4. Pour half of the dough into a greased baking dish. With a spoon, spread the chicken on top of the batter, then add the Catupiry and mozzarella cheese.
  5. Cover with the remaining dough and bake in a preheated oven at 350°F degrees for 30 minutes.