Chicken and Olive Pie
A delicious savory pie filled with shredded chicken, corn, and olives, bound with crème fraîche and cream cheese. A quick and tasty recipe, perfect for a family meal.
🛒 Ingredients
6 servings
- 1.1 lbs cooked and shredded chicken breast
- 2 pie crusts (shortcrust or puff pastry)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 small can sweet corn
- 3.5 oz green olives, sliced
- 3.5 oz black olives, sliced
- 2/3 cup crème fraîche (or sour cream)
- 2 tbsp cream cheese (such as Philadelphia or St Môret)
- Chopped parsley and chives
- Salt and pepper
- 1 egg yolk for egg wash
Watch the original video
Watch on TikTokDirections
- 1
Sauté the onion and garlic in olive oil. Add the shredded chicken and season to taste.
- 2
Incorporate the corn, olives, crème fraîche, and cream cheese. Mix well, then add the parsley and chives.
- 3
Roll out one pie crust into a pie dish, pour in the chicken filling, then cover with the second crust. Seal the edges and cut a small steam vent in the center.
- 4
Brush the top with the egg yolk to help it brown.
- 5
Bake in a preheated oven at 355°F for 35 to 40 minutes, until the crust is golden brown.
💡 Chef's Tip
Serve hot, accompanied by a green salad. You can prepare the filling the day before to save time.
