Spaghetti Chicken Pie

An easy to make all in one main meal dish, using the cooked spaghetti as your pie crust!

As a rough guide for 4 people

cook your usual amount of spaghetti (about 250gms) until it is al dente. Drain well.

For the filling in a lightly oiled heated frypan

(a touch of sesame oil helps) quickly fry off
1 finely chopped onion
2 thinly slice rasher of bacon
2 thinly sliced small chicken breasts


Take your cooked spaghetti and line a quiche dish or deep sided pie dish as you would with pastry, remembering to build up the sides with more spaghetti to make it resemble a crust.

Put all your cooked ingredients on top of the spaghetti base, give it all a good grind of fresh black pepper, a good sprinkle of fresh herbs.

Beat 4 or 5 free range eggs and pour all over the pie, and finely top with a good covering of grated cheese. Mozzarella works well or cheddar or parmesan.

Bake in a preheated 180c oven for about half an hour until pie is set and top is golden.


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