Chicken and pepper pie with tortilla crisps
- March 2019
- Serves 6
- 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.
- Dairy-free recipes
- 15.3g (3.6g saturated)
- 55g (12g sugars)
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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