Chicken, Spinach & Ricotta Pithivier

Chicken, Spinach & Ricotta Pithivier

  • Dairy free
This modern spin on a chicken pie will become a favourite as soon as you take your first bite! Serve with steamed veggies.
  • 35 Mins

    Cooking Time

  • Difficulty

  • 15 Mins

    Prep Time

  • 4 People


  • 2 teaspoons oil
  • 250 g chicken thigh, trimmed of any fat and diced
  • 1 small onion, chopped
  • 1 Continental Stock Pot Sensations Chicken Stock Pot
  • 2 cups chopped spinach
  • 125 g ricotta cheese
  • 50 g fresh breadcrumbs
  • ¼ tsp freshly grated nutmeg
  • ½ tsp ground black pepper
  • 2 sheets puff pastry
  • 1 egg beaten with 1 tsp water to glaze

  1. Preheat oven to 200˚C. Line a baking tray with baking paper. Heat oil in a frying pan and brown chicken and onion. Add Stock Pot and stir through until melted. Allow to cool slightly.

  2. Mix together the spinach, ricotta, breadcrumbs, nutmeg and pepper. Add chicken mixture and stir to combine.

  3. Cut 24cm rounds from each sheet of pastry. Place one round a baking sheet. Place filling in the centre of the pastry. Brush the edge of the pastry with the egg wash and lay another round of pastry over the top. Press down the edges to seal and score with a knife. Brush with egg wash then score the surface with a knife.

  4. Bake for 25-30 minutes until golden. Allow to cool slightly before slicing and serve with steamed vegetables or salad.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 699.27 kcal
Protein (g) 19.9 g
Sugar (g) 2.52 g
Fat (g) 47.17 g
Fibre (g) 2.28 g

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