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Cold Mashed Potato Pie with Chicken and Pineapple
with milk, mayonnaise, corn, cherry tomatoes and olives
Combinations that work surprisingly well and this recipe is undoubtedly proof of that! Try this delicious chicken pot pie!
30 min
264 kcal
10 doses
Easy
Ingredients
You will also need:
The following ingredients will not be added to your grocery list.
Nutritional Information
Calories (kcal)
Energy (Kj)
/ Per Dose
264 kcal
1,105 Kj
Nutritional real facts per meal might have small variations from the website nutritional info.
Preparation Instructions
Note that this recipe requires pre-roasting the chicken and going cold for 2-3 hours before serving.
02
Uncoil the roasted chicken breast; drain pineapple and olives well and cut into small pieces; cut the 2 leaves of lettuce into thin strips. Add half the mayonnaise, the cooked corn and mix everything very well. Reserve.
03
Line a rectangular shape with baking paper suitable for the oven.
04
Start by placing half of the mashed potato in the base of the pan and in order to have a homogeneous layer. Put the mixture with the chicken on top and then cover with the rest of the mashed potato, so that it is a smooth layer on top.
05
Refrigerate for 2-3 hours.
06
Remove from the refrigerator and unmold the pie. Top with the rest of the mayonnaise and the halved cherry tomato.
08
It is ready to serve.