Chicken And Veggie Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 2/3 cup rice
• 3 tablespoons extra virgin olive oil, divided
• 1/4 cup parmesan cheese, grated
• 1 large egg, lightly beaten
• pepper
• 1 onion, finely chopped
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, finely chopped
• 1 (10 ounce) package frozen spinach, thawed (and squeezed dry)
• 2 teaspoons fresh rosemary, finely chopped
• salt
• 1 rotisserie-cooked chicken, meat removed (cut into 1/2 inch cubes)
• 9 ounces cheddar cheese, shredded

Recipe

• 1 preheat the oven to 425°f.
• 2 in a small saucepan, combine the rice with 1 1/3 cups water. cover and simmer over medium-high heat until the water is absorbed, 16 to 18 minutes. let cool.
• 3 brush the sides of a 9-inch pie pan with 1 tablespoon olive oil. in a medium bowl, combine the cooled rice, parmesan cheese, egg, and a pinch of pepper. using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate.
• 4 bake the rice mixture for 10 minutes; set aside to cool.
• 5 in a large, heavy skillet, heat the remaining 2 tablespoons oil over medium heat. add the onion, bell pepper, and garlic, and cook until vegetables are golden, 15 to 20 minutes.
• 6 stir in the spinach and rosemary, season with salt and pepper, and cook for 5 minutes. remove from the heat and let cool slightly. stir in the chicken and 1 cup of the cheese.
• 7 lower the oven temperature to 375°f fill the "crust" with the chicken and vegetable filling, leaving a 1 inch border at the top of the crust. sprinkle the top with the remaining cheese. bake until the cheese is melted and bubbling, about 30 minutes.
• 8 note: prep time does not include time it takes to cool between steps.