Marry Me Chicken Pie
This Marry Me Chicken Pie is one of those dinners that feels comforting and a bit special, without being complicated. It’s creamy, rich and full of flavour, with tender chicken in a sun-dried tomato sauce and a crisp puff pastry topping.
Servings: 4 servings
Calories: 886kcal
Equipment
- Ovenproof pie dish
Ingredients
- 1 sheet puff pastry
- 800 g (1 ¾ lbs) chicken breast chopped
- 4 cloves garlic
- 100 g (⅔ cup ) sun-dried tomatoes in oil
- 250 ml ( 1 cup) chicken stock
- 150 ml ( ½ cup) double cream
- tablespoon tomato puree
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon plain flour
- 80 g ( 1 cup) parmesan
- 1 medium egg beaten for egg wash
- 1 handful baby spinach
- salt and pepper to season
Instructions
- Heat the olive oil in a large pan over a medium heat. Add the chicken and paprika, season with salt and pepper, and cook for 5–6 minutes until lightly golden. Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and cook for about 30 seconds. Stir in the tomato purée and cook for a minute.
- Add the flour and stir well to form a paste. Gradually pour in the chicken stock, stirring as you go until smooth.
- Once the sauce has thickened, stir in the double cream, parmesan, oregano and thyme.
- Add the sun-dried tomatoes, return the chicken to the pan and simmer for 5 minutes until the sauce is thick and creamy. Stir through the spinach if using.
- Spoon the filling into a pie dish and leave it to cool slightly.
- Lay the puff pastry over the top, trim the edges and cut a small slit in the centre. Brush with beaten egg. You can use the leftover pastry to cut out heart shapes and lay these on top.
- Bake at 200°C (180°C fan) for 25–30 minutes, until the pastry is golden and crisp.
Video
Notes
- You can use chicken breast, thigh, or a mix of both. Thighs stay slightly juicier, but breasts work just as well.
- The sauce should be thick before adding the pastry. If it feels thin, let it simmer for a few more minutes.
- If sun-dried tomatoes are a hard sell for kids, swap them for 2 tablespoons of sun-dried tomato paste for the same flavour without the texture.
- Let the filling cool for a few minutes before topping with pastry to help it bake properly.
- The filling can be made ahead and refrigerated for up to 24 hours; add pastry just before baking.
- For best results, reheat leftovers in the oven rather than the microwave so the pastry stays crisp.
Nutrition
Calories: 886kcal | Carbohydrates: 43g | Protein: 59g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 231mg | Sodium: 924mg | Potassium: 1398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2138IU | Vitamin C: 31mg | Calcium: 262mg | Iron: 4mg
