Chicken and red pepper pie

(21 ratings)

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Chicken and Red Pepper Pie
Chicken and Red Pepper Pie
  • Serves: 4

  • Cooking time:

  • Costs: Cheap as chips

We've cut the quantity of high-fat pastry, but added a luxurious creamy wine sauce


  • 1/2tbsp olive oil
  • 4 chicken breasts, cut into small cubes
  • 1 red pepper, deseeded and cubed
  • 100ml white wine
  • Leaves from 2 sprigs fresh tarragon
  • 200g low-fat crème fraîche
  • 1 egg, beaten
  • 85g puff pastry, thinly rolled


  1. Preheat oven to Mark 7, 220°C, 425°F. Heat the oil in a large frying pan. Add the chicken and stir-fry for 5 mins until turning golden. Stir in the pepper and cook for 2 mins.
  2. Pour in the white wine and stir in the tarragon. Simmer over a low heat for a couple of mins. Remove from the heat, allow to cool slightly and stir in the crème fraîche. Season to taste with salt and freshly ground black pepper.
  3. Transfer to a pie dish. Brush sides of the dish with a little beaten egg, then cover with the pastry. Brush pastry with beaten egg and make a couple of air vents with a knife. Bake for 20 mins until pastry is well risen and golden.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 395(kcal)
  • Fat 21.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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