Chicken and red pepper pie recipe

Our easy chicken and red pepper pie has a creamy tarragon white wine sauce and is 414 calories per portion. 

Whereas the Joe Wicks chicken pie uses filo pastry for a lighter finish, we roll the puff pastry which makes it stretch further and keeps the calorie count well under 500. Serve with steamed vegetables and a carrot and swede mash if you want lighter options compared to the classic creamy mashed potatoes. 

Ingredients

• 1/2tbsp olive oil
• 4 chicken breasts, approx 650g, 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

Method

1. Heat the oven to 220C (200C fan, Gas 7). Heat the oil in a large frying pan. Add the chicken and fry for 5 minutes until turning golden. Stir in the pepper and cook for 2 minutes.
2. Pour in the white wine and stir in the tarragon. Simmer over a low heat for a couple of minutes. 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 the pastry with beaten egg and make a couple of air vents with a sharp knife. Bake for 20 minutes until the pastry is well risen and golden and the filling is piping hot.

Top tips for making chicken and red pepper pie 

When you add the crème fraîche it’s important the mixture in the pan isn’t too hot. The low-fat content will make it prone to splitting. For more tips and ingredient substitution ideas, continue reading below. 

Not only is a rolling pin crucial for flattening out your pastry into a nice thin layer. It can also help you transfer the pastry from your work surface onto your pie dish, without it breaking! This one from Joseph Joseph is one of best kitchen gadgets under £50. 

Joseph Joseph Adjustable Rolling Pin - <a href="https://www.amazon.co.uk/gp/product/B0091QO3RK/ref=as_li_qf_sp_asin_il_tl?tag=georiot-trd-21&ie=UTF8&ascsubtag=hawk-custom-tracking-21&geniuslink=true&th=1" data-link-merchant="amazon.co.uk"" target="_blank" rel="nofollow">View at Amazon 

Once you’ve rolled the pastry to the desired thickness. Rub a little flour onto the rolling pin and then starting at one end of your pastry, carefully roll it up and over the rolling pin. You can then unravel the pastry over your pie dish and secure it in place. 

Apply the same pastry technique to our chicken and leek pie if you like. You might also like our chicken casserole pot pie or this hearty turkey and mushroom pie.