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Cold Mashed Potato Pie with Chicken and Pineapple
Cold Mashed Potato Pie with Chicken and Pineapple

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



You will also need:

The following ingredients will not be added to your grocery list.

to taste

Rosemary (optional)

to taste

to taste

500 mL

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.


Prepare the MAGGI mashed potatoes with water, milk and a pinch of salt.


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.


Line a rectangular shape with baking paper suitable for the oven.


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.


Refrigerate for 2-3 hours.


Remove from the refrigerator and unmold the pie. Top with the rest of the mayonnaise and the halved cherry tomato.


Finish with salt, pepper and a drizzle of olive oil to taste. Decorate with a sprig of rosemary (optional).


It is ready to serve.