Chicken and pepper pie with tortilla crisps

Chicken and pepper pie with tortilla crisps
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, simmering time 35 min, oven time 6-8 min

This all-in-one chicken and pepper pie is topped with crispy toasted tortillas for extra crunch. Use them to dunk in the spicy filling beneath – it will soon become a family favourite.

Or, use up leftover chicken in our spicy filo-topped pie instead.

Nutrition: per serving

Calories
574kcals
Fat
15.3g (3.6g saturated)
Protein
49.1g
Carbohydrates
55g (12g sugars)
Fibre
10g
Salt
2.8g
Calories
574kcals
Fat
15.3g (3.6g saturated)
Protein
49.1g
Carbohydrates
55g (12g sugars)
Fibre
10g
Salt
2.8g

Ingredients

  • Splash of veg oil
  • 1kg sliced skinless, boneless free-range chicken thighs
  • 1 large sliced red onion
  • 2 finely sliced orange peppers
  • 35g Mexican spice blend (we used Old El Paso Smoky BBQ Fajita Seasoning Mix),
  • 2 x 400g tins of tomatoes
  • 400g tin of black beans
  • 300ml hot chicken stock
  • 8 tortilla wraps
  • Handful of chopped fresh coriander

Method

  1. Heat a splash of veg oil in a casserole. Brown the chicken thighs in batches. Add the sliced red onion and peppers and fry for 5 minutes. Stir in the spice blend, then return the chicken to the pan with the tomatoes, a black beans, drained and rinsed, and hot chicken stock. Bring to the boil, cover and simmer for 35 minutes to thicken.
  2. Meanwhile, heat the oven to 180°C/160°C fan/gas 4, cut the tortilla wraps into wedges and bake for 6-8 minutes until golden. Serve some on top of the pie with a handful of chopped fresh coriander and the rest alongside.

delicious. tips

  1. Cool the chicken filling, then freeze in an airtight container for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.

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September 2019