Boil the diced potatoes in salted water until tender, about 10–15 minutes. Drain and mash lightly. Set aside.
Sauté Vegetables & Chicken:
Heat a tablespoon of vegetable oil in a pan. Add the chopped onion and sauté until soft. Add the shredded cabbage and cook until slightly wilted. Stir in the cooked chicken and green onions. Season with salt, pepper, and Provencal herbs. Remove from heat and let cool slightly.
Prepare the Batter:
In a mixing bowl, whisk the eggs with milk, flour, salt, and pepper until smooth. Add the grated mozzarella and mix well.
Assemble the Pie:
Preheat oven to 180°C (350°F). Grease a baking dish with oil. Layer the mashed potatoes on the bottom, then spread the cabbage and chicken mixture evenly on top. Pour the egg and cheese batter over the filling, spreading it evenly.
Bake:
Place the pie in the preheated oven and bake for 30–35 minutes, or until the top is golden and the egg mixture is set.
Serve:
Allow the pie to cool for 5 minutes before slicing. Serve warm as a main dish or a hearty side.
Tips & Variations:
Extra Cheese: Sprinkle additional mozzarella or Parmesan on top before baking for a golden crust.
Vegetarian Option: Omit the chicken and add more vegetables like bell peppers or mushrooms.
Spice It Up: Add a pinch of paprika or chili flakes to the egg batter for a subtle kick.
This pie is filling, comforting, and packed with flavor—perfect for a family meal or a hearty lunch!
