Chicken and red pepper pie recipe

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35 min

Nutrition per portion

Calories 395 kCal 20%
Fat 21g 30%

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


  • 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.

  • 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.

  • 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.

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(90 ratings)
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