Chicken Pie with Chicken Breast Fillet, Yogurt, and No Pastry in the Airfryer

10'

60'

easy

6 Cooking Time

Preparation Time

Degree of Difficulty

Portions

Chicken Breast Fillet

500 γρ. Φιλέτο Στήθος Κοτόπουλου MIMIKOS, κομμένο σε λεπτές λωρίδες
1 πιπεριά Φλωρίνης, κομμένη σε λωρίδες
1 πιπεριά πράσινη, κομμένη σε λωρίδες
200 γρ. γιαούρτι στραγγιστό 10%
2 αβγά
200 γρ. φέτα, θρυμματισμένη
200 γρ. μοτσαρέλα, τριμμένη (100 γρ. μέσα και 100 γρ. από πάνω)
|
1/2 κ.γ. αλάτι
1/2 κ.γ. πιπέρι
1/2 κ.γ. ρίγανη ή θυμάρι
1/2 κ.γ. πάπρικα
1/4 κ.γ. μπούκοβο (προαιρετικά για πικάντικη γεύση)
1 κ.σ. ψιλοκομμένο μαϊντανό
1 κ.σ. ελαιόλαδο

Ingredients

½ tsp salt
½ tsp pepper
½ tsp oregano or thyme
½ tsp paprika
¼ tsp hot chili flakes (optional for a spicy flavor)
1 tbsp finely chopped parsley
1 tbsp olive oil

500 g Chicken Breast Fillet MIMIKOS, cut into thin strips
1 Florina pepper, cut into strips
1 green bell pepper, cut into strips
200 g Greek yogurt (10% fat)
2 eggs
200 g feta cheese, crumbled
200 g mozzarella cheese, grated (100 g inside and 100 g on top)

Preparation

First Bake
Prepare the Airfryer baking tray with parchment paper.
Add the chicken, peppers, olive oil, salt, pepper, oregano, paprika, and chili flakes. Mix well.
Bake at 170°C for 18-22 minutes.

Adding the Mixture
In a bowl, mix the yogurt, eggs, feta cheese, half of the mozzarella, and parsley.
Pour the mixture into the baking tray with the chicken and bake at 170°C for 25-30 minutes, until set.

Final Bake
Add the remaining mozzarella on top and bake for 5-7 minutes at 200°C until melted and golden brown.
Check if the bottom is fully cooked, and if needed, flip it for a few more minutes.

Serving
Let it cool slightly and serve warm to enjoy its full flavor.

Tips for Perfect Airfryer Baking
Use parchment paper for easy removal of the pie.
For a stronger flavor, add more spices or a bit of smoked chili flakes.
Check the base of the pie – if it needs more baking, flip it for a few more minutes.