Chicken Veggie Ricotta Pie Recipe

Yesterday T and I met some friends at the zoo after his nap. We spent all afternoon there. By the time we got home I was not in the mood for frozen chicken chili I'd planned on reheating for supper. It sounded too heavy. I really wasn't that hungry. Actually the only thing that sounded good to me was pho. Which, apart from a trip to the local Vietnamese restaurant, just couldn't happen. Especially at such short notice. I hadn't planned my meals yet for the week (oops!) so I couldn't bump anything over to take the frozen chili's place.

Quickly taking stock in the refrigerator, I realized I still had some ricotta filling left. There was chicken in the freezer and a large bag of frozen vegetables. Very large. I bought it at GFS. There was also a pie crust in the freezer. Now I knew exactly what was for supper.

Ricotta Chicken Veggie Pie!

1 lb chicken, cubed 

1/2 tsp cajun seasoning

1 c ricotta

1 egg

salt and pepper to taste

little Better Than Bouillon Vegetable for flavor

1 pie shell

frozen mixed veggies

some biscuits for the top

Saute 1 lb cubed chicken lightly sprinkled with cajun seasoning. Take pie shell and prick and partially pre-bake. Fill the bottom of the pie shell with frozen mixed veggies and mix in the chicken cubes. 

Mix ricotta, egg, salt, pepper, and a little bit of better than bouillon vegetable flavor. Pour over the veggie/chicken mixture. Top with your biscuits. Bake for 40-60 minutes or until the eggs/ricotta mixture has set. Let cool for 10 minutes before serving.

It was devoured! We can't wait to have it again. I literally just threw it together so these are estimations of the amounts I used. My husband said I can make this any time as a variation on our usual pot pie. 

Very happy with how this turned out!