Roasted Chicken Ricotta Pie


  • 2-3 chicken breasts, bone-in and skin on
  • butter, softened
  • pie crust
  • 1 tsp butter
  • 1 cup minced onion
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 tsp basil
  • 1 pound ricotta cheese
  • 2 beaten eggs
  • 3 TBSP flour
  • 1/2 cup sharp cheese, grated
  • 1 cup sour cream, lightly beaten
  • paprika


  1. Preheat oven to 425 degrees. Place chicken breasts (bone down) on greased rack of a shallow roasting pan. Rub butter underneath chicken skin. Roast until chicken is done. Allow to cool slightly. Discard chicken skin. Remove meat from bone, chopping into bite-sized pieces. Reduce oven temperature to 375 degrees.
  2. Melt butter in a medium skillet. Add onion and saute for 5 minutes over medium heat. Add parsley, salt, pepper and basil and cook, stirring often, for 1 minute more. Remove from heat.
  3. Combine ricotta, eggs, flour and sharp cheese in a large bowl. Add onion mixture and chopped chicken, mixing well.
  4. Spread mixture into unbaked pie shell. Top with sour cream, spread to the edges of the crust. Dust generously with paprika.
  5. Bake for 45 minutes or until firm to the touch at the center. Serve hot, warm or at room temperature.

Yield: 6 servings