Prep time 20 min
Bake time 50-60 min
Yield 1 9.5 in. pie.
⦁ 2 large pie crusts (see note*) (my recipe here)
⦁ 2 tablespoons olive oil
⦁ 1/3 cup diced onion
⦁ 1/2 cup diced pepper
⦁ 2 garlic cloves minced
⦁ 4 cups shredded dark meat chicken
⦁ 4 oz. canned mushrooms
⦁ 3 cups zucchini chunks
⦁ 1/2 cup tomato sauce
⦁ 1 1/2 tablespoons curry powder
⦁ 3/4 tablespoon chili powder
⦁ 1/2 teaspoon ground mustard
⦁ 1 tablespoon Italian seasoning
⦁ garlic salt to taste
⦁ salt to taste
⦁ one egg beaten
1 Preheat oven to 325.
2 In a large saucepan, saute vegetables in olive oil until tender. Add chicken, mushrooms, marinara sauce, and seasonings. Stir well and cook over medium heat for 5 minutes, or until all vegetables are slightly softened.
3 Roll out pie crusts and place one in a large glass pie plate. Dump in the chicken mixture and top with second pie crust.
4 Flute edges together ensuring there are no cracks. Brush on some of the beaten egg then bake for 50 minutes to an hour, until the bottom is nicely browned.
Note* I like to use thicker crusts for savory pies than I would for a sweet pie, I find it helps to prevent a soggy bottom.
The filling in this recipe should look somewhat dry as the zucchini will continue to cook in the oven and become more watery.
Remember summertime with endless zucchini? I was inspired to create this tasty British/Indian dish when I had an abundance of zucchini, and was watching the British baking show.
Feel free to pin for later and let me know what you think of this recipe in the comments below!