I made this pie when my oldest daughter turned eighteen. Everyone loved it! It’s very easy to make, gluten free and so, so delicious. However, I never follow the instructions exactly. I take short cuts, yeah, I’m a lazy cook, add something here and there and so on…soooo have fun with my recipes! Shape them, turn things around and…did I say this already…HAVE FUN!

Oh, and I’ve changes the measurements for you, but if you’re still unsure, check my post about cooking measurements (US) 🙂

NOTE! All measurements used in recipes are US measurements!

CHICKEN-FETA PIE

Pie Crust:

Ingredients

4 oz (100g) butter

1 ¼ cup (3 dl) gluten free all-purpose flour

¼ ts salt

2 tbs cold water

3 tbs (½ dl) grated cheese

Filling:

12 -16 oz (300-400g) honey marinated chicken strips

4 oz (100g) feta cheese

6-8 sun dried tomatoes; diced

6 oz (150-200g) grated cheese (I used Emmental Cheese but you can use any cheese that is not too strong…cheddar, gouda etc.)

A couple of cherry tomatoes, sliced

1 ¼ cup (3 dl) cream

3 eggs

½ ts salt

2-3 ts basil

A pinch of oregano

A pinch of black pepper

Directions:

First, mix up the Pie Crust:

1. Mix the soft butter, flour and salt. I soften the butter in the microwave but you can just leave it on the table for couple of hours or melt it a bit in a pot.
2. Add grated cheese and water.
3. Work the dough into a smooth lump by using your hands or a mixer. Press the dough on the buttered pie pan.
4. Bake about 10 minutes in 430 degrees F (225C), until the crust turns light brown.

Next make the filling:

1. Mix the cream and the eggs in a bowl. Put it aside.
2. Add everything else except the tomato slices on top of the crust.
3. Add cream/egg blend on top of the filling.
4. Decorate with tomato slices.
5. Bake about 20-25 minutes in 430 degrees F, until the filling is congealed and looks beautiful.
6. Let it cool a bit before decorating with basil or other herbs.
7. Enjoy!