Italian chicken & butternut pie

Italian chicken & butternut pie

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(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
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  • 3 tbsp olive oil
    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.

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Comments, questions and tips

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16th Sep, 2011
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
1st May, 2011
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?
24th Apr, 2011
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......
18th Mar, 2011
I love this dish, I've made it many times without the bread things on top. Yummy
22nd Dec, 2010
Excellent - very tasty, very easy
23rd Nov, 2010
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.
23rd Jun, 2010
How much chicken should I use?
19th Dec, 2009
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!
18th Dec, 2009
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.
24th Sep, 2009
LOVE this. really tasty, i've made it several times now. The more wine the better though!


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