Italian chicken & butternut pie

Italian chicken & butternut pie

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(27 ratings)

Prep: 30 mins - 45 mins Cook: 1 hr

Easy

Serves 6
Bypass stodgy rich pastry and top your Mediterranean bake with slices of ciabatta bread

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal491
  • fat16g
  • saturates5g
  • carbs42g
  • sugars2g
  • fibre4g
  • protein41g
  • salt2.17g
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Ingredients

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • large skinless chicken thigh fillets, quartered
  • 130g packet cubed pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • large butternut squash (about 900g/2lb), peeled, seeded and cut into 2½ cm/1in cubes
  • large onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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 tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp 2 tbsp redcurrant or cranberry jelly

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • loaf garlic and herb or plain ciabatta
  • 3 tbsp freshly grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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Comments (30)

anna84's picture
5

Really lovely flavour with surprisingly few ingredients. I prepared the filling the night before and kept in the fridge overnight so I could just heat through add the ciabatta topper and bake before serving with salad. Went down well, a real crowd pleaser!

fayewakefield's picture
5

Love this recipe. Been making it for years. Substitute the squash for 200g chestnut mushrooms. Also works really well as a stew without the bread. Freezes really well.

sarah_white88's picture
5

Amazing. Made gluten free by using a g.f. Ciabatta and absolutely loved it. Have recommended and will be making time and again.

saschlet's picture
5

Used 1 tin tomatoes and 350ml red wine and simmered without lid to thicken. Onion marmalade worked well. Very interesting final flavour. Yum!

eleanormayo's picture
5

I have had this recipe in my binder for ages and not made it for some reason - I now seriously regret that - it is a real 5*** recipe! Completely and utterly delicious - all the flavours work so well together and it is dead easy to make. I substituted caramelised onions for the cranberry jelly and also used a ready butter garlic and herb ciabatta from the supermarket. The slices were quite thick so I cut them in half putting them buttered side up on the pie and omitted the cheese. A fab dish, thank you Good Food.

dom1000000's picture
5

I LOVE THIS DISH
Its so simple, Christy Brown could make it with his eyes closed and it tastes just like an angel has discharged a big wod of heaven right into your face hole... I will be making this again and again but not in a row.

hotchefs's picture
4

This recipe is a firm favourite, always comes out well and is easy to prepare. I make the ciabatta from a bread mix in my breadmaker, then slice it and freeze it so that I've always got bread to hand - although I think a french stick would also work fine. We are also a bit heavy on the wine, I use a box of passata rather than 2 tins of tomatoes and have also been known to add a spoonful of red jam if I haven't got any redcurrant or cranberry! The dish accepts all of this without complaint. The drizzle of olive oil on the bread crisps the cheesy topping perfectly. Yum!

ange_home's picture
5

Delicious!
I made it the night before we ate it and it was amazing! I didn't bother with the topping though, just served it with rice.
Will definitely make again.

tastytitbits's picture
5

Delicious! I agree with other posts that it definitely does not need two cans of tomatoes unless you drain the juice out of one of them. There would be far too much liquid otherwise.

menhinickj's picture
4

Delicious . Enjoyed by all the family. My only comment is that it was quite sweet and may use less redcurrant sauce next time.
we really liked the crunchy bread on top.

itsamee's picture
5

Love this recipe, the ciabatta makes a lovely topping and a change from potato or pasta. Wouldn't alter anything in it.

katycooks's picture
3

I couldn't get Ciabatta at Sainsburys so used a garlic and parsley flatbread instead. Flavours were good and the topping was nicely crunchy. The underside very quickly went soggy however so flatbread wasn't a good substitute. The stew itself was perfectly pleasant and easy to do. Good family meal but nothing particularly special. It might be better with very thin slices of potato on top instead of the bread?

cloud_surfer's picture

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......

chedges's picture
5

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

dragonsoup's picture
5

Excellent - very tasty, very easy

dancingbunny's picture
4

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.

karendickens's picture

How much chicken should I use?

franceswilliams2's picture
5

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!

jillbrain's picture
4

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.

chedges's picture
5

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

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Questions (1)

sandra51's picture

How much chicken is needed for this recipe?

Tips (1)

anna84's picture
5

If you can only find plain ciabatta, use a garlic & herb grinder as well as pepper for extra flavour before baking. I used the M&S Tuscan lemon & herb mill and it worked well.

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