Italian chicken & butternut pie

Italian chicken & butternut pie

  • 1
  • 2
  • 3
  • 4
  • 5
(27 ratings)

Prep: 30 mins - 45 mins Cook: 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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



    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



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

  • 2 tbsp 2 tbsp redcurrant or cranberry jelly



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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (30)

pepperpotty's picture

A favourite of ours, really tasty and simple

tourer-dan's picture

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.

jillbrain's picture

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

whirlyelaine's picture

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.

nuffinbuttrouble's picture

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.

alisonainsworth's picture

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.

juliwarwick's picture

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

sallian's picture

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.

elsbeth's picture

I would like to try this, but how much chicken do I need? There is no quantity stated in the recipe...


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.