Irresistibly Creamy Chicken Pide That Will Wow Your Tastebuds
This Creamy Chicken Pide combines tender chicken, vibrant veggies, and a creamy cheese sauce encased in baked dough, making it a delightful, crowd-pleasing dish.
Equipment
- large skillet
- Saucepan
- Baking sheet
Ingredients
For the Chicken Filling
- 1 lb chicken breast, cubed ensure even cooking by cutting the chicken into uniform pieces
- 1 teaspoon salt enhances the flavor of the chicken and veggies
- 1 teaspoon pepper adds a hint of spice to balance the creaminess
- 1 teaspoon paprika infuses the filling with a warm, smoky flavor
For the Veggies
- 2 tablespoons olive oil perfect for sautéing the chicken to a golden brown
- 1 cup spinach, chopped introduces freshness and a nutrient boost
- 2 cloves garlic, minced the secret ingredient for a flavorful depth
- 1 teaspoon oregano complements the creamy filling with its herbaceous notes
For the Creamy Sauce
- 2 tablespoons butter an essential base for your comforting béchamel sauce
- 2 tablespoons flour helps thicken the sauce for that creamy texture you desire
- 1 cup milk brings richness to the sauce, perfect for enveloping the filling
- 2 cups mozzarella cheese, grated the star of the show that makes it irresistibly cheesy
For the Pide Shell
- 1 pound pizza dough ensures a crispy exterior that cradles the delicious filling
- 1 beaten egg for brushing gives the crust a beautiful golden finish
- Chopped parsley for garnish, adds a fresh touch before serving
Instructions
Step‑by‑Step Instructions for Creamy Chicken Pide
- Begin by cubing the 1 lb chicken breast into uniform pieces for even cooking. In a bowl, season the chicken with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon paprika, ensuring every piece is evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- In the same skillet, add the chopped onion, bell pepper, and spinach. Sauté the mixture over medium heat for approximately 4-5 minutes until the veggies are softened and fragrant.
- Stir in 2 cloves of minced garlic and 1 teaspoon of oregano into the vegetable mixture. Cook for an additional 1-2 minutes, then return the cooked chicken to the skillet, mixing everything well to combine the flavors.
- In a separate saucepan over medium heat, melt 2 tablespoons of butter. Once melted, sprinkle in 2 tablespoons of flour, whisking continuously for about 1 minute.
- Gradually whisk in 1 cup of milk, stirring constantly until the mixture thickens, which should take about 4-6 minutes. Stir in half of the 2 cups of grated mozzarella cheese.
- Preheat your oven according to the pizza dough instructions, usually around 400°F. Roll out the 1 pound of pizza dough on a floured surface.
- Evenly spread the chicken and vegetable mixture over the rolled dough, then pour the béchamel sauce over the top, spreading it evenly.
- Sprinkle the remaining mozzarella cheese over the top of the assembled filling. Carefully fold the edges of the dough over the filling to create a crust and brush the edges with the beaten egg.
- Place the assembled Creamy Chicken Pide in the preheated oven and bake according to the pizza dough instructions, usually around 12-15 minutes.
- Once baked, remove the Creamy Chicken Pide from the oven and let it cool slightly. Slice it into portions and garnish with chopped parsley.
Notes
Use fresh ingredients whenever possible. Serve warm for best experience.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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