07 June 2011

Mexican Chicken Impossible Pie

This pie is a quick and easy weeknight meal made with leftover cooked chicken and pantry ingredients, just perfect for zero waste in the kitchen.  Because it's based on the famous Impossible Pie, you don't need to worry about pastry, it bakes it's own crust.

2 cups cooked chicken, diced
1 tomato, seeded and diced
1/2 green capsicum, seeded and diced
1/2 cup diced onion
2 tablespoons taco seasoning*
1 cup SR flour
1 cup milk
2 eggs
1 cup shredded cheddar cheese


Pre-heat oven to 200 degrees Celsius.  Mix chicken, onion, and taco seasoning. Put into a large, greased quiche or pie plate.  Mix milk, eggs and flour and pour into pan. Sprinkle with cheese.  Bake for 30 minutes until top is golden and custard is set.

*Note:  You can make your own taco seasoning rather than open a packet. You'll find the ingredients and quantities here, store it in a glass jar so it stays fresh.


  1. This sounds very tasty. Will definitely try it next time we have roast chicken and I can use the leftovers (which won't be until next month because this months menu plan has already been done). I am quite interested to see how the crust works out on the top of the pie.

  2. It does sound delicious, but the method doesn't mention when the tomato and capsicum are added :-)


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