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.