Chicken Ricotta Pie

A Pie to suit all occasions

This Gluten Free Chicken Ricotta Pie would suit any occasion, whether it be a Picnic, Luncheon with Friends, Evening Meal or leftovers in a Lunch Box.

A great Pie to make if you have any left over Ham or Turkey at Christmas. The Ham or Turkey already cooked would be perfect. Just add this when combining all of the Pie filling ingredients. Quick as.

It’s rather rustic looking, actually I could see it spread out on a Checkered Table Cloth.
My Mother used to cook things like this when the Men were Hay Making. Bottles of Homemade Lemonade or Cordial were made. Corked then put into large Cane Baskets then straight into the Car Boot. These Drinks were a welcome sight, guzzled quickly to wash down the dust.

Serve this Pie with a lovely fresh Salad.


Chicken Ricotta Pie

Pie Crust

  • 1 cup “Healtherie’s Simple” Wheat and Gluten Free Baking Mix
  • 2 cups Chickpea Flour
  • 1/2 cup Buckwheat Flour
  • 150g Butter, chopped into small pieces
  • 2 Eggs
  • 1 tablespoons Olive Oil
  • 1 tablespoon Water


Line a 23cm Spring Bottom Tin with Baking Paper.

In a large Bowl blend together the Flour and add the chopped Butter. Rub together to form a crumbly mixture.

In another Bowl whisk the Eggs, Water, and Oil until combined.

Add this mixture to the Flour and Butter, mixing until it forms a dough.

Turn out onto a Floured surface and knead together until the mixture is combined well and is smooth in texture.

This is the tricky part, try to roll out the dough to fit your 23cm Spring Bottom Tin. I did mine by rolling the Dough out onto the Baking Paper, then lifting the Paper gently into the Tin. Make sure you line the Tin at least 3/4 of the way up the insides.

Place lined Tin into your Fridge for about 30 minutes.



  • 200g Chicken Breast
  • 1 cup Brown Rice or White
  • 2 cups Water
  • 200g Spinach
  • 8-10 Sweet 100 Tomatoes, halved or a few very small Tomatoes, halved
  • 2 Cloves Garlic, crushed
  • 200g Feta, crumbled
  • 500g Ricotta
  • 2 Spring Onions, sliced thinly
  • 1 cup fresh Parsley, chopped
  • 2 Eggs


Preheat your Oven to 180ºC.

In a Pot place your Rice with the Water and cook for about 10 minutes covered or until cooked. Drain and set aside for later.

Half full a Pot with cold Water, bring to the boil. Place your Chicken Breast into the boiling Water and cook for about 10-15 minutes with Pot Lid slightly on or until the Breast is cooked through.

Take the Chicken Breast out of the Pot and set aside on a Board until it cools slightly. When cool enough to touch, with a Fork shred the Chicken Breast.

Now boil some more Water to cook your Spinach for 1 minute or until wilted. Drain, then squeeze out the excess Water.

Lightly whisk your Eggs together in a large Bowl. To this add your drained Spinach, shredded Chicken, crushed Garlic, crumbled Feta, Rice, Ricotta, sliced Spring Onions, chopped Parsley and tiny Tomatoes.

Stir this all together until well combined and fill your already prepared Pie Case.

Cook for about 50 minutes to 1 hour or until the Pie is cooked through. Insert a skewer into the middle of the Pie, if it comes out clean, the Pie is cooked. I use an old size 12 Knitting Needle for this purpose.

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