Italian chicken & butternut pie

Italian chicken & butternut pie

Bypass stodgy rich pastry and top your Mediterranean bake with slices of ciabatta bread

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 - 45 mins

Cook time

Cook 1 hr

Freezable

Method

  1. Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
  2. Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
  3. Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

PER SERVING

491 kcalories, protein 41.0g, carbohydrate 42.0g, fat 16.0 g, saturated fat 5.0g, fibre 4.0g, sugar 2.0g, salt 2.17 g

Recipe from Good Food magazine, November 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo sally

    06 January 2008

    sally commented on this recipe

    As always being in a hurry I used a potatoe mash with herb butter and freshly milled pepper as a topping instead of ciabatta. It tastes just a nice and takes less time to prepare.

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  • Binder photo Katie

    09 January 2008

    Katie rated this recipe

    4 stars

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  • Binder photo juli

    31 March 2008

    juli commented on this recipe

    we love this casserole .if i dont have ciabatta i use a french stick

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  • Binder photo AMA

    21 June 2008

    AMA rated and commented on this recipe

    5 stars

    The photo doesn't do this justice. It is brilliant and reheats well if you remove the bread, heat the rest and then replace the bread.

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  • Binder photo Louise

    18 October 2008

    Louise rated and commented on this recipe

    5 stars

    This is fab. I made a few substitutions- i used onion marmalade instead of redcurrent chutney and pumpkin instead of butternut, also used only one tin of toms and made it up with chicken stock as my hubby doesn't like anything too tomatoey.

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  • Binder photo whirlyelaine

    23 October 2008

    whirlyelaine rated and commented on this recipe

    5 stars

    Really lovely, have made this a couple of times for friends and it always goes down a hit. Have used chicken or turkey breasts and bacon as substitutes, which worked well.

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  • Binder photo foodie

    16 January 2009

    foodie rated and commented on this recipe

    4 stars

    Tastes really good, loved the crispy, cheesy topping. Maybe too long a cooking time though, the veggies were overcooked and the chicken had started to break down

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  • Binder photo Lynsey

    18 March 2009

    Lynsey rated and commented on this recipe

    5 stars

    Tasty

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  • Binder photo bakerDan

    29 April 2009

    bakerDan commented on this recipe

    This went down a storm at my informal dinner party. Left out the redcurrants with no substitution, added chopped parsley to the parmesan, used chopped smoked back bacon instead of pancetta to keep the cost and fat down. Served deli olives with toasted pitta and houmus for apetisers (yes I know it's not Italian!!) this casserole with mixed rice and side salad, then pineapple with mint sugar for dessert. Really easy to prep, then enjoy yourself with your mates instead of staying in the kitchen.

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  • Binder photo Pepperpotty

    26 August 2009

    Pepperpotty rated and commented on this recipe

    5 stars

    A favourite of ours, really tasty and simple

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  • Binder photo Caroline

    24 September 2009

    Caroline commented on this recipe

    LOVE this. really tasty, i've made it several times now. The more wine the better though!

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  • Binder photo foodie

    18 December 2009

    foodie commented on this recipe

    Second time of cooking, agree with Caroline, I had half a bottle of red wine left from something else so used it all and left out one tin of tomatoes, even nicer. Also cut simmering time by a bit.

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  • Binder photo frankie

    19 December 2009

    frankie rated and commented on this recipe

    5 stars

    Great weekend supper. Used a few variations but was very nice indeed. Just did it on the hob and served it with some roasted root veggies instead of bread topping. The squash was lovely with the chicken, both soaked up all the lovely flavours and i have a portion left over for lunch tom!

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  • Binder photo Robsmith8268

    20 February 2010

    Robsmith8268 rated this recipe

    4 stars

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  • Binder photo Katherine

    21 March 2010

    Katherine rated this recipe

    5 stars

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  • Binder photo starfish

    23 June 2010

    starfish commented on this recipe

    How much chicken should I use?

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  • Binder photo teapot

    23 November 2010

    teapot rated and commented on this recipe

    4 stars

    Starfish, I used 8 chicken thighs. This was really nice, especially the next day. We actually found the ciabatta nicer when it was all soggy with juices so we put a couple of leftover bread slices on the bottom for the next day! I also put in a bit more wine than strictly necessary. It was great, and very filling.

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  • Binder photo Soup Dragon

    22 December 2010

    Soup Dragon rated and commented on this recipe

    5 stars

    Excellent - very tasty, very easy

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  • Binder photo Caroline

    18 March 2011

    Caroline rated and commented on this recipe

    5 stars

    I love this dish, I've made it many times without the bread things on top. Yummy

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  • Binder photo Marc

    24 April 2011

    Marc commented on this recipe

    1st time I've cooked that & wow, what a tasty dish, even if I did use Australian Cabernet Sauvignon instead of Italian. I will definitely be cooking this again......

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 - 45 mins

Cook time

Cook 1 hr

Freezable

Ingredients

  • 3 tbsp olive oil
  • large skinless chicken thigh fillets, quartered
  • 130g packet cubed pancetta
  • large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
  • large onion , thinly sliced
  • garlic clove , thinly sliced
  • 1 tsp dried marjoram
  • 200ml Italian red wine (see Goes well with...)
  • level tsp plain flour
  • 2 x 400g cans Italian plum tomatoes
  • 2 tbsp 2 tbsp redcurrants or cranberry jelly
  • loaf garlic and herb or plain ciabatta
  • 3 tbsp freshly grated parmesan
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PER SERVING

491 kcalories, protein 41.0g, carbohydrate 42.0g, fat 16.0 g, saturated fat 5.0g, fibre 4.0g, sugar 2.0g, salt 2.17 g

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