The Chicken, Potato, and Pickled Vegetable Pie is a recipe that originated after preparing and enjoying a good chicken broth cooked in a pressure cooker. At that point, the meat no longer had nutritional properties, and I could have thrown it away… but since nothing goes to waste in my kitchen, and reuse is the foundation of everything, I tried to make all edible parts of the bird more flavorful. The result was a truly delicious dish.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- remains of a free-range chicken made in broth
- 2.2 lbs Potatoes
- to taste pickled giardiniera
- to taste pitted Gaeta olives
- 5 tablespoons Mayonnaise
Preparation
Boil 2.2 lbs of potatoes, and after about 40 minutes, or until they are cooked, turn off the heat and let them cool.
Peel the chicken, and with the help of only your hands, debone it.
Shred the pieces of meat and place them in a bowl.
Once cooled, mash the potatoes and add them to the meat.
Pit the olives and chop them, along with the giardiniera.
Put everything in the bowl, season with salt, add the mayonnaise, and mix very thoroughly.
At this point, you can serve in individual portions or in a single mold.
The Chicken, Potato, and Pickled Vegetable Pie should be eaten cold.
Tip: instead of the giardiniera, I used my Green Sauce Emilian Preserve for boiled meat.
https://blog.giallozafferano.it/lappetitovienmangiando/conserva-di-salsa-verde-emiliana-per-il-bollito/
This recipe is also fantastic for filling sandwiches to bring on a picnic
You can use this same recipe for other types of boiled meats.
Notes
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