Italian chicken & butternut pie

Italian chicken & butternut pie

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(28 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…

  • 8 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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10th Aug, 2019
Tasty but would be better as stew without ciabatta topping
14th Aug, 2014
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!
16th Aug, 2013
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.
9th Feb, 2013
Amazing. Made gluten free by using a g.f. Ciabatta and absolutely loved it. Have recommended and will be making time and again.
21st Dec, 2012
Used 1 tin tomatoes and 350ml red wine and simmered without lid to thicken. Onion marmalade worked well. Very interesting final flavour. Yum!
24th Feb, 2012
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.
14th Feb, 2012
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.
6th Feb, 2012
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!
29th Jan, 2012
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.
5th Dec, 2011
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.


pettle's picture
5th Aug, 2018
Should you use boneless chicken thighs?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question - yes, they are boneless.
2nd Oct, 2016
Can you swap the marjoram for another herb and can you take out the wine so you can make it for a family?
goodfoodteam's picture
13th Oct, 2016
Hi Krazy,You can swap the marjoram for oregano or thyme or just leave it out if you like. The alcohol in the wine will be cooked out so it's not a problem to serve it as a family meal. If you do want to leave it out, you could use stock but the results will be different. We haven't tested it with alternatives.
17th Sep, 2015
How much chicken is needed for this recipe?
29th Dec, 2017
The recipe is in my Good Food 'More One Pot Dishes' book and it says you need 8 large skinless chicken thigh fillets, quartered...
14th Aug, 2014
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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