Chicken Pot Pie with Vegetables / Torta di Pollo e Verdure

Think of a classic chicken pot pie without the crust when making this casserole that is perfect for a Sunday night supper, company, or as part of a buffet. Arborio rice is Italian short grain rice used to make risotto; if it is unavailable, use long grain rice.

Serves 8


  • 1 - 1/2 pounds organic whole boneless chicken breast
  • 8 ounces whole milk ricotta cheese, well drained
  • 1/4 cup milk
  • 4 large eggs, lightly beaten
  • 1 1/2 cups cooked Arborio rice (1/4 cup raw)
  • 1 cup shredded provolone cheese
  • 1/4 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons minced fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • Salt to taste
  • Grinding of black pepper
  • 1 cup shredded zucchini
  • 1 cup toasted bread crumbs
  • Ingredients


  1. Preheat the oven to 350°F.
  2. Lightly coat the bottom and sides of a 9-inch spring form pan with oil or cooking spray.  Set aside.
  3. Place chicken in single layer in large saucepan and add enough water to cover the chicken by 1/2 inch.  Bring the water to a boil, reduce the heat to simmer, and cover.  Poach the chicken for 12 to 15 minutes or until the chicken is no longer pink inside.  Drain and set aside to cool.
  4. In a large bowl, beat the ricotta cheese until smooth.  Beat in the milk and eggs until well combined.  Cut the cooled chicken into bite-sized pieces.  Add the chicken, rice, cheese, onion, pepper, parsley, basil, oregano, crushed pepper, salt, pepper, and zucchini to the egg mixture.  Blend well.
  5. Spread the mixture into the pan and place it on a baking sheet.
  6. Bake for 30 minutes.  Scatter the bread crumbs over the top and continue baking for 10 to 15 minutes or until the center is firm.
  7. Cool slightly; place on a serving dish and remove the side and bottom of the pan.  Serve warm.

This recipe was featured on Season 18 - Episode 1804.

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Dianne A

This recipe worked, technically. The amounts and cooking times seemed right, and the resulting torta was lovely in appearance – but the finished dish was so bland and tasteless that I don’t even want to eat the leftovers. I put all these lovely ingredients in – really good provolone, fresh zucchini and sweet red pepper – and all I could taste was onion and red pepper flakes. The rest of it was tasteless. Big disappointment.

Iraid M

I loved this recipe! To Dianne’s comment: I found that if you poach the chicken with onion, salt, and garlic, it makes for a tastier pie.
All the ingredients blend beautifully! Yum-yum!


Torta deliciosa……


I saw this recipe on TV when she made it, everybody has different taste buds, it is a good recipe and you should add your own seasonings to your liking. There isn’t really anything to be disappointed about just use some seasonings next time. The have the shows on TV to give you the recipes usually with a little salt and pepper but if you would like to add other seasonings by all means add on, make it your own…Enjoy

Leigh Higginbottom

Loved this recipe, —do poach chicken in chicken broth, I added onion. celery, parsley, and carrot to the broth….then used just the chicken.
The chicken was not bland.
I adapted the recipe to my taste, adding a little more basil and red pepper than what was specified.

The result was great!

Thank you Maryanne!

Mary Baralt

I just found this recipe on the back of loose piece of paper in my mother’s own handwriting — it fell out of a local recipe book. Mom always watched Maryanne’s Ciao Italia. Mom wrotenthe episode number and the website in 2010! I was able to get right to this page! Mom died only 6 months later but I am glad to be able to watch this program and make this recipe.

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