🌱 New Community Recipe

Creamy Chilli Chicken Pie with Coriander Pastry

Name: Creamy Chilli Chicken Pie with Coriander Pastry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 500g chicken thighs or breasts, cut into bite-sized chunks; 320g shortcrust pastry (ready-made or homemade); 2 medium carrots, cut into small batons; 3 stalks celery, sliced on an angle; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 red chilli, finely chopped (deseeded for less heat); 200ml double cream; 200ml chicken stock; Zest and juice of 1 lemon; Small handful of fresh coriander, roughly chopped; 2 tbsp plain flour; 2 tbsp butter; 1 tbsp olive oil; 1 egg, beaten (for egg wash); Salt and black pepper to taste

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Built by the community using coriander, celery, carrot, pastry, lemon, chili, cream, chicken

A warming, deeply flavoured chicken pie with a hint of chilli heat and a buttery coriander-flecked shortcrust lid. Tender chicken, sweet carrot, and aromatic celery are bathed in a lemon-spiked cream sauce, all topped with golden pastry. Comfort food with a little kick.

Cooking Ability Level

Prep

20 mins

Cook

50 mins

Serves

Difficulty

Getting Somewhere

Budget

Reasonable

Calories

620

Ingredients

Serves4

500g chicken thighs or breasts, cut into bite-sized chunks
320g shortcrust pastry (ready-made or homemade)
2 medium carrots, cut into small batons
3 stalks celery, sliced on an angle
1 medium onion, finely diced
2 cloves garlic, minced
1 red chilli, finely chopped (deseeded for less heat)
200ml double cream
200ml chicken stock
Zest and juice of 1 lemon
Small handful of fresh coriander, roughly chopped
2 tbsp plain flour
2 tbsp butter
1 tbsp olive oil
1 egg, beaten (for egg wash)
Salt and black pepper to taste

1. Preheat your oven to 200°C (180°C fan / 400°F).

2. Heat the olive oil and butter in a large ovenproof pan or deep skillet over medium-high heat. Season the chicken pieces well with salt and pepper, then brown in batches for 3–4 minutes until golden. Remove and set aside — don't worry about cooking through at this stage.

3. In the same pan, reduce heat to medium and add the onion, celery, and carrot. Cook for 6–7 minutes, stirring occasionally, until softened. Add the garlic and chilli and cook for a further 1 minute until fragrant.

4. Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 1 minute to take the raw flour taste off.

5. Gradually pour in the chicken stock, stirring continuously to prevent lumps. Add the cream, lemon zest, and a good squeeze of lemon juice. Stir to combine and bring to a gentle simmer.

6. Return the browned chicken to the pan. Simmer everything together for 10 minutes until the sauce has thickened and the chicken is cooked through. Taste and adjust seasoning — it should be rich, creamy, and have a gentle warmth from the chilli.

7. Remove the pan from the heat and stir through most of the fresh coriander, reserving a little for garnish. Allow to cool for 5 minutes.

8. Transfer the filling to a deep baking dish if not using an ovenproof pan. Roll out the pastry on a lightly floured surface to fit the top of your dish with a little overhang. Scatter the remaining coriander over the pastry and press in lightly with the rolling pin.

9. Lay the pastry over the filling, pressing the edges down to seal. Trim any excess and crimp with a fork. Cut 2–3 small slits in the top to let steam escape. Brush all over with the beaten egg.

10. Bake for 25–30 minutes until the pastry is deep golden and the filling is bubbling at the edges. Rest for 5 minutes before serving.

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

620

Calories

35g

Protein

38g

Carbs

36g

Fat

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