Whole Wheat Chicken and Vegetable Savory Pie
A light, nutritious, and flavorful recipe — perfect for a wholesome meal without giving up the pleasure of eating well. Easy to make, beautiful to present, and with that homemade taste everyone loves.
Ingredients
For the whole wheat crust:
- 2 cups whole wheat flour
- 1 cup skim milk
- 3 eggs
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
- 1 pinch of salt
For the filling:
- 2 cups cooked shredded chicken
- 1 grated carrot
- 1 zucchini, diced
- 1 seedless tomato, diced
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- Salt, pepper, and fresh parsley to taste
Instructions
- Make the filling: In a skillet, heat the olive oil and sauté the onion and garlic until golden. Add the chicken, carrot, zucchini, and tomato. Season with salt, pepper, and fresh parsley. Sauté for 5 minutes and set aside.
- Make the batter: In a blender, mix the eggs, milk, oil, and salt. Gradually add the whole wheat flour and blend until smooth. Finally, add the baking powder and fold in gently.
- Assemble the pie: Grease a medium baking dish with olive oil and whole wheat flour. Pour in half the batter, add the filling, then cover with the remaining batter.
- Bake: Place in a preheated oven at 350°F (180°C) for about 35 to 40 minutes, until golden brown.
Marcia’s Tips
You can substitute the chicken with tuna, mixed vegetables, or mushrooms. Add chia or flaxseed to the batter for extra nutrition. Serve with a green salad and a drizzle of olive oil — the perfect combination!
Final Result
The aroma of this pie filling the kitchen is irresistible! The whole wheat crust is light and soft, and the colorful filling adds a festive touch to the table. Perfect served warm or cold, it pairs wonderfully with meats, salads, or even fluffy brown rice.
Who said healthy food can’t be delicious? This pie proves otherwise — practical, balanced, and made with love in every slice. ❤️
