Chicken Sandwich Pie
A delicious combination of chicken breast, tender vegetables, and assorted cheeses baked with bread.
Equipment
- Springform pan
- Bear Claws
Ingredients
- 2 cooked chicken breasts
- 3 oz sweet corn
- 3 oz cooked peas
- salt & pepper to taste
- 21 slices of bread
- 5 oz ketchup
- 7 oz cream cheese
- 1 tbsp vegetable oil to grease the pan
- 3 oz shredded mozzarella to garnish
- 3 oz grated parmesan to garnish
Instructions
- Shred the two chicken breasts on a chopping board using bear claws. Put the shredded chicken in a large bowl, add the sweet corn, peas, and season with salt and pepper to taste. Mix everything thoroughly.
- Grease a 9-inch springform pan with vegetable oil. Cut the crusts off all the slices of bread. Arrange 7 slices around the edge of the pan. Cut equal-sided triangles from the rest of the slices to line the bottom of the pan. Use the triangular offcuts to make more triangles for the second layer of bread.
- Spread half of the ketchup evenly over the bread on the bottom of the pan. Then spread a layer of cream cheese on top, using a little less than half of the total amount. Spread half of the chicken mix on top of the cheese.
- Repeat the steps, putting down another layer of bread, then ketchup, cream cheese, and chicken mixture. Keep about 7 tbsp of cream cheese for later. Sprinkle the mozzarella and parmesan on top as a garnish. Dab some cream cheese on the pie, one for each slice of bread. Fold each slice carefully inwards.
- Bake the pie for 15 minutes at 350°F. Serve warm.
