Chicken and rice pie
by Tavolino
A practical and comforting pie made with a blender rice batter and a juicy shredded chicken filling, perfect for using up leftover cooked rice.
Ingredients
- Cooked rice 800 g
- Eggs 2 units
- Milk 240 ml
- Grated cheese 100 g
- All-purpose flour 30 g
- Salt to taste
- Tomatoes 2 units
- Cooked and shredded chicken breast 300 g
- Onion 1 unit
- Oil 1 tablespoon
- Peas 200 g
- Seasonings to taste
Preparation
- 1
Preheat the oven to 200°C.
- 2
In a blender, blend 800 g of cooked rice, 2 eggs, 240 ml of milk, 50 g of grated cheese, 30 g of all-purpose flour, and salt to taste.
- 3
Grease a baking dish with margarine and sprinkle with a little grated cheese.
- 4
Chop 1 onion and 2 tomatoes, peeled and seeded.
- 5
In a pan with 1 tablespoon of oil, sauté the onion and tomatoes for 2 minutes.
- 6
Add 300 g of shredded chicken, 200 g of peas, and seasonings to taste to the sautéed mixture. Mix well.
- 7
Pour half of the blended batter into the prepared baking dish.
- 8
Distribute the chicken filling evenly over the layer of batter.
- 9
Cover with the remaining batter.
- 10
Sprinkle the remaining 50 g of grated cheese on top.
- 11
Bake in the preheated oven at 200°C for about 30 minutes until golden brown.